Chicken Cacciatore

Our Sommelier suggests pairing with Feudo Zirtari, Nero d’Avola, Sicilia​.

Ingredients

  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 chicken thighs, bone in and skin on
  • 2 chicken legs
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons Rouses Extra Virgin Sicilian Olive Oil
  • 1 large red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 package baby bella mushrooms, cleaned and quartered
  • 3 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 jar Rouses Castelvetrano Sicilian Pitted Green Olives, drained and cut in half
  • 2 bay leaves, dried
  • 1 (28-ounce) can diced Italian tomatoes with juice
  • 2 cups chicken broth
  • 1 stem basil, fresh
  • 1 sprig oregano, fresh
  • 1 sprig rosemary, fresh
  • 1/4 cup Italian parsley, chopped

Directions

  1. Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper.
  2. In a large, heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Do this in 2 batches so the skin renders to fat properly and does not get chewy.
  3. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the same pan, and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  4. Add the wine, and scrape up the browned bits from the bottom of the pan. Simmer until reduced by half, about 3 minutes.
  5. Add the olives, bay leaves, tomatoes with their juice, broth and herbs. Mix well.
  6. Return the chicken pieces to the pan, and turn them to coat with the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
  7. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken and serve.
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