Chicken Cacciatore Recipe
Many Italian-Americans grew up on this dish. I certainly remember it well from when I lived on Long Island as a teenager. It starts with chicken, but after that, all kinds of things can go into a chicken cacciatore depending on the cook. But they shouldn’t. The dish is meant to be simple, as indicated by its name which means “hunter-style.” I’ve seen cacciatore with green bell peppers, celery, mushrooms or bacon in it, and while there’s nothing wrong with adding them, I prefer the version here. Remember, the better your chicken, the better the cacciatore. Also, there is no need to stir or turn; just let it bake.
Ingredients
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| One 3- to 3 1/2-pound chicken, cut into 10 pieces | ||
| 1 large onion, cut into eighths | ||
| Bay leaf | 1 | |
| Rosemary sprig | 2 | |
| 2 tablespoons unsalted butter, cut into thin slivers | ||
| Ripe plum tomatoes | 1 pound, cut in half | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Preheat the oven to 400 degrees F. Lightly oil a 13 x 9 x 2-inch or similar casserole.
2. In the casserole, arrange the chicken pieces and onions. Push the bay leaf and rosemary between the chicken and onions. Dot the casserole with the slivers of butter. Arrange the cut tomatoes, cut side down, attractively around the chicken. Pour 1/4 cup of olive oil over everything, then finally, season with salt and pepper. Bake until the chicken is golden brown, the edges of the onion are blackening and the sauce is bubbling, about 1 1/2 hours. Discard the bay leaf and rosemary sprigs if you can find them easily, and serve hot.
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Bake Until Bubbly by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.
2. In the casserole, arrange the chicken pieces and onions. Push the bay leaf and rosemary between the chicken and onions. Dot the casserole with the slivers of butter. Arrange the cut tomatoes, cut side down, attractively around the chicken. Pour 1/4 cup of olive oil over everything, then finally, season with salt and pepper. Bake until the chicken is golden brown, the edges of the onion are blackening and the sauce is bubbling, about 1 1/2 hours. Discard the bay leaf and rosemary sprigs if you can find them easily, and serve hot.
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Bake Until Bubbly by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.
Chef
