| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 1/4 cup olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- Kosher salt and freshly ground black pepper
- 4 ounces pancetta, cut into 1/4-inch dice
- 1 medium onion, chopped
- 3/4 cup chopped carrot
- 1 celery stalk, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh marjoram or oregano leaves
- 1 cup dry red wine
- One 28-ounce can plum tomatoes packed in puree, crushed
- 2 tablespoons chopped flat-leaf parsley leaves
Instructions
- Heat a large Dutch oven over medium heat, add 2 tablespoons of the olive oil. Season the chicken parts with salt and pepper. Working in batches, fry the chicken until golden brown, about 7 minutes per side. Set the browned chicken aside on a platter. Discard the oil. Return the Dutch oven to the heat and add the remaining oil. Saute the pancetta until golden brown, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve. Add the onion, carrot, and celery and scrape up the browned bits with a wooden spoon. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15 to 20 minutes. Add the garlic and marjoram or oregano and cook for 2 minutes more. Add the wine and cook over high heat, stirring frequently, until the liquid is reduced by about two thirds. Add the reserved pancetta, tomatoes, and puree; season with salt and pepper to taste. Bring the sauce to a slow simmer and partially cover. Cook, stirring occasionally, until the flavors come together, about 35 to 40 minutes. Preheat the oven to 350 degrees F. Add the chicken pieces to the simmering sauce and cook for 1 minute to heat through. Transfer the pan to the oven, and cook the chicken until tender, about 35 to 40 minutes. Remove the chicken from the oven and transfer the meat to a heated platter, and cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the parsley into the sauce, and season with salt and pepper to taste. Pour the sauce over the chicken and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 877 |
| Total Fat | 61 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 60 g |
| Cholesterol | 324 mg |
| Sodium | 1326 mg |
Reviews
Excellent recipe. The time spent is definitly worth it! I doubled up on the garlic. The only changes I would make for the next time is to add yet a third clove of garlic, and one more TBL of oregeno.
This was probably the best chicken dish I have ever downloaded.
This recipe is fantastic! I made it last night for the family and everyone it was worth the wait. I used a cabernet sauvignon and doubled up on the garlic. I also and put in a bay leaf when it was half done. Simply loved it.
Marilyn
Edison, NJ
Even though it was a little time-consuming, it was worth it! My husband and 3 year old daughter both loved it. I will be making this dish again soon.
The recipe took me a little while to make the first time but it was totally worth it. This is the best chicken cacciatore I’ve ever eaten. I will definitely make it again.
good
EXCELLENT!!!!!I SERVED THIS DISH FOR MY SISTER(A GOURMET COOK) AND BROTHER-IN-LAW AND GOT RAVE REVIEWS. SHE EVEN SERVED IT FOR A DINNER PARTY. THANKS FOR THIS ADDITION TO MY RECIPE FILE. MARY FROM MANCHESTER, MO.
This was a very tasty dish, a little time consuming but for the most part worth the effort. My husband really enjoyed it so its going to stay in my recipe book 🙂
Served this on a weekend away with 10 for dinner – three kids included – all loved helping and then enjoyed eating the meal.
I love this recipe. My husband loves it and so do I. I make it all the time. It’s one of my favorites!