Chicken Cacciatore


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 tbs extra virgin olive oil
1 chicken, cut into 8 pieces
1 medium onion, thinly sliced
3 large garlic cloves, chopped
2 tsps dried rosemary
1/4 tsp oregano, dried
3/4 cup dry white wine
3/4 tsp sea salt
1/2 tsp crushed red-pepper flakes, or to taste
1 1/2 cups canned plum tomatoes, drained, and coarsely chopped


Directions

In


a large skillet, heat oil over medium high heat. Brown chicken in two


batches, about 8 minutes per batch. Transfer to a plate and cover with


foil. Add onion, garlic, and rosemary to pan; cook 4 minutes, until


onion is softened. Add wine and bring to a boil, stirring to loosen any


browned bits. Add sea salt and red pepper flakes. Return chicken, skin


side up, and accumulated juices to skillet. Boil until almost all the


wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat


to low and simmer 30 minutes, until chicken is cooked through. Transfer


chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon


over chicken. servings 4 (calories 939)


Questions, Comments & Reviews



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