Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


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

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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