Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


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