Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


  • ¾ cup dry red wine
  • 3 Tbs. extra-virgin olive oil
  • 1 28-oz. can whole plum tomatoes, finely chopped, juice reserved
  • 1 medium yellow onion, cut into small dice
  • 2 bay leaves, preferably fresh
  • Kosher salt and freshly ground black pepper
  • 2 3-inch sprigs fresh rosemary
  • + 3 more ingredients
    • 2 sprigs fresh flat-leaf parsley
    • 4 fresh sage leaves
    • 1 4-lb. chicken

Cut the chicken into 8 serving pieces: With a boning knife or chef’s knife, cut each leg off the chicken above the thigh bone. Then separate each leg into drumstick and thigh following the line of fat on the underside. With kitchen shears, cut out the back bone and discard. With a chef’s knife, c...

View full recipe at Fine Cooking


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