DIRECTIONS


As a kid, I always thought Chicken Cacciatore was a dish invented by Americans and served only in the states. Though one night in the kitchen of our Tuscan villa I watched a local woman named Rosanna make the most flavorful cacciatore I had ever eaten— effortlessly. It is chicken or rabbit, cooked hunter’s style in one pot, and perfect for a winter night one-dish supper.

 

Using the marinade above, coat the chicken pieces thoroughly and rub into the meat under the skin. Cover and refrigerate for 2 hours.

After chicken has marinated, remove and discard any remaining marinade in the container. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on each side for 2-3 minutes, being careful not to burn. Transfer chicken to a 9” x 11” baking dish. In the same skillet, add pancetta and cook until crispy, about 4-5 minutes, stirring frequently to avoid burning. Add the onion, mushroom and celery and continue cooking until tender, about 3-4 minutes. Deglaze with the wine and reduce by half. Add the marinara, stock, sugar and crushed red pepper and bring to a boil.

When it comes to a boil, reduce the heat to low and return the seared chicken. Cover and cook until chicken reaches an internal temperature of 160, about 20-30 minutes. Allow to cool slightly before serving.

SHARE THIS RECIPE: