Umbrian-Style Chicken Alla Cacciatora
Updated May 31, 2023
- Total Time
- 45 to 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon plus 1 teaspoon olive oil
- 1small chicken (about 2½ pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks
- 1onion, sliced
- 2 to 3cloves garlic, very finely minced
- 1tablespoon capers
- ¼cup good-quality brine-cured olives, black or green, with pits
- 1sprig rosemary
- 1handful sage leaves
- Salt and black pepper
- 1cup dry white wine
- Zest and juice of ½ lemon
- 1tablespoon balsamic vinegar
Nutritional analysis per serving (4 servings)
594 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 53 grams protein; 957 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
- Step 2
Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
- Step 3
After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
- Step 4
When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.
Private Notes
Comments
In Step 2 of this recipe, do you really mean to add the chicken back to the pan with the raw onions? that seems strange-- usually you add the seared meat back when the veggies and aromatics have been carmelized--- thanks for clarifying-
Absolutely, the purpose is not to caramelize the onions per se, they will fall apart in the wine anyway. The aim of this method is to sautee the chicken with the aromatics, as a consequence the meat will absorb more flavor. When everything is fragrant, add the wine and simmer slowly, covered until fork tender and almost falling off the bone.
How wonderful to see my recipe here! This is really a very simple dish and it's one of the most popular at my cooking classes. I think the misunderstanding on timing is that if you are searing several pieces of chicken, you might need to do it in batches and it takes quite a bit of time. I always add the raw onions to the chicken and *never* pit the olives. The pit imparts a good flavor to braised meats. If you use organic chicken it will then simmer for a long time and not get overcooked.
Absolutely delicious! Prepared as written!
Made this as instructed, minus olives (used pitted). It was amazing, everyone loved.
Made this pretty much as written for company, except I must have been rushing because I missed the bit about adding the chicken back with the onions and added it a little later. I also added some chicken stock because our family likes lots of sauce. I didn't think my husband would enjoy this - he has been pretty much anti-capers. He did like it though, so you've made a convert.
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