Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


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