Chicken Cacciatore

Photo by Ellen Silverman

Ingredients

¹/₃ cup all-purpose flour
1-¹/₈ tsp. freshly ground black pepper (divided)
2-½- to 3-½ tsp. kosher salt (divided)
1 (3-½-lb.) chicken, cut into eighths, or 3 lb. chicken legs and thighs
1 (28-oz.) can whole tomatoes, with the juice
1-½ cups dry white wine, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc
1 large green bell pepper, seeded and cut into ¼-inch-thick slices (about 1-½ cups)
+ 5 more ingredients
- 1 large carrot, peeled and cut into ¼-inch-thick slices (about ¾ cups)
- ¼ cup plus 3 Tbs. extra-virgin olive oil (divided)
- ½ lb. button or cremini mushrooms, cut into ¼-inch-thick slices (2 cups)
- 1 large yellow onion, cut into ¼-inch-thick slices (about 1-½ cups)
- 1 large clove garlic, finely chopped (about 1 Tbs.)

Heat the oven to 350°F. Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with 2 tsp. of the salt and 1 tsp. of the pepper. (I like to massage the seasoning into the chicken to ensure it’s evenly distributed.) Place the flour in a shallow dish. Dip the chicken in the...

View full recipe at Fine Cooking

Comments

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