Classic Chicken Cacciatore

Classic Chicken Cacciatore
Photo by Scott Phillips


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