A traditional Italian chicken dish which is made in one pan.

Chicken Cacciatore

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • one whole chicken, cut up, preferably organic
  • one clove of garlic, minced
  • 2 carrots, diced
  • 1 onion, diced
  • 2 or 3 stalks celery, diced
  • 4-6 tbsp. extra virgin olive oil
  • 1 1/2 cups (14 oz or 400g) tomato puree
  • fresh rosemary
  • 1 glass of red wine (about 8 oz)
  • salt and pepper
  • chopped fresh parsley, a few sprigs (to garnish)
  1. Instructions
  2. In a very large saute pan over medium high heat, heat the extra virgin olive oil until hot, then add the chicken pieces (don’t remove the skin as it adds flavour.) Saut√© for about 5 minutes each side or until it begins to brown. It should not be thoroughly cooked.
  3. Add, the diced onion, garlic, carrot, celery, about 3/4 tsp. of Kosher or sea salt (less if regular) and some ground black pepper. Next, add the rosemary and let cook for about 5 minutes. (If you want to use a crock pot, do so at this point and just add the wine, tomato puree and a cup of water or chicken broth, and set it to low.)
  4. When the vegetables are nicely colored, add the wine and let it evaporate.
  5. Once the wine has evaporated, add the tomato puree. Stir well and allow to simmer for at least 30 minutes or until the chicken is tender and the vegetables are almost a soft sauce. If the chicken starts to dry out, add some water or chicken broth. (I let mine cook closer to an hour, and no liquid was necessary.) Taste for salt and pepper and add if needed.
  6. When ready to serve, garnish with chopped parsley and accompany with polenta, on it’s own with a salad afterwards (I garnished it with rosemary and served it with bread and salad.)