Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


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

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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