Chicken Cacciatore, New Version
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13½-pound chicken, quartered
- 2tablespoons extra-virgin olive oil
- 1cup onion, sliced very thin
- 2cloves garlic, sliced very thin
- Salt and freshly ground black pepper to taste
- ÂĽcup dry white wine
- 1½cups fresh ripe tomatoes, skinned with a peeler and chopped, or canned Italian plum tomatoes, cut up, with their juice
Nutritional analysis per serving (4 servings)
684 calories; 48 grams fat; 13 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 51 grams protein; 1203 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
Rinse chicken in cold water and pat dry.
- Step 2
Put olive oil and onion in a saute pan large enough to hold the chicken without crowding. Place over medium heat and cook, stirring occasionally, until onion is translucent. Add garlic. Add chicken, skin side down, and saute until skin turns golden. Turn and cook chicken on the other side.
- Step 3
Add salt and pepper and turn the chicken a few times. Add the wine, and simmer until it is reduced by half.
- Step 4
Add the tomatoes, reduce the heat to a very slow simmer, partly cover the pan, and cook the chicken about 40 minutes, until it is very tender and comes away from the bone easily. Turn and baste it from time to time during cooking. If necessary add a little water.
- Step 5
Transfer the chicken to a warm dish and serve. If desired, it can be prepared in advance and reheated.
Private Notes
Comments
Variations. Flour the chicken pieces before browning; shake off any excess flour. Many opportunities for herbs here: oregano, thyme, rosemary. Each will add nuance to the tomato sauce. Red bell pepper, thinly sliced, can be added with the tomatoes for the simmer.
Brown chicken first. Remove from pan, then saute onions, garlic. Add back chicken and finish. Prevents onions from burning. Also, add mushrooms.
I used split breasts, doubled the tomatoes and served over spaghetti -- it was wonderful, easy, and low points on Weight Watchers. A new weekly staple at our house. Other recipes call for green and yellow pepper, too. I'm always looking to increase the vegetable content at my house, so I'll add those next time and maybe some zucchini, too.
Brown chicken first. Remove from pan, then saute onions, garlic. Add back chicken and finish. Prevents onions from burning. Also, add mushrooms.
Variations. Flour the chicken pieces before browning; shake off any excess flour. Many opportunities for herbs here: oregano, thyme, rosemary. Each will add nuance to the tomato sauce. Red bell pepper, thinly sliced, can be added with the tomatoes for the simmer.
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