Chicken Cacciatore
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)
