Chicken Cacciatore


  1. Olive oil 2 tsp
  2. Chicken thigh cutlets 3 pound, skin on
  3. Medium brown onion 1, chopped finely
  4. Garlic 1 clove, crushed
  5. Dry white wine 1/2 cup
  6. White wine vinegar 2 tsp
  7. Chicken stock 1/2 cup
  8. Crushed tomatoes 1 can (14-ounce)
  9. Tomato paste 1/4 cup
  10. Anchovy filets 2, drained, chopped finely
  11. Pitted black olives 1/2 cup, chopped coarsely
  12. Coarsely chopped fresh flat-leaf parsley 1/2 cup

How to Cook:

  1. Heat half the oil in large saucepan; cook chicken, in batches, until browned all over. Remove chicken from pan.
  2. Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, un-drained tomatoes, paste, and anchovies.
  3. Return chicken to pan, fitting pieces tightly together in a single layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley.

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