This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| 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, diced
- 2 small carrots, peeled and diced (about 3/4 cup)
- 1 celery stalk, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, chopped
- 1 tablespoon oregano leaves, chopped
- 1 cup dry red wine
- One 28-ounce can whole peeled plum tomatoes, crushed
- 2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish
Instructions
- Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
- Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
- Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
- Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
- Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
- Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
- If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 878 |
| Total Fat | 61 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 324 mg |
| Sodium | 1319 mg |
Reviews
Delicious!