Recipes Nugget Markets Signature Recipes
Chicken Cacciatore
- Prep time
- 30 minutes PT30M
- Cook time
- 1–1½ hours PT1½H
- Yield
- 4 servings
- Difficulty
A traditional Italian stew of chicken simmered with tomatoes and other vegetables, cacciatore translates to "hunter" in Italian—in other words, this veggie-packed dish is prepared "hunter-style."
Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt, divided
- 4 chicken drumsticks
- 4 bone-in chicken thighs
- 2 large cloves garlic, minced
- ½ yellow onion, cut into ¼-inch-thick wedges
- ½ red bell pepper, cut into ¼-inch-wide slices
- ½ green bell pepper, cut into ¼-inch-wide slices
- ½ zucchini, cut into thin rounds
- ½ yellow squash, cut into thin rounds
- 1 jalapeño, sliced thin
- 1 cup dry red wine
- 1 quart tomato sauce
- 1 bay leaf
- ½ bunch cilantro leaves, chiffonnade
- ½ bunch basil leaves, chiffonnade
Preparation
Preheat oven to 350°F.
Heat olive oil in a large skillet over medium-high heat. Season chicken with 2 teaspoons salt, then place skin-side down in skillet and fry 5–6 minutes on each side. Remove from pan and transfer to a baking dish in a single layer. Drain all but 3 tablespoons of oil.
Add garlic and onion to pan, frying until just golden brown, about 2 minutes, then add remaining vegetables. Add 1 teaspoon salt (or to taste) and sauté for approximately 5 minutes, then pour in wine and reduce by half, 10–15 minutes.
Add tomato sauce, bay leaf, basil, and cilantro (reserving a small amount of each herb for garnish). Bring to a simmer, then pour evenly over the chicken.
Place baking dish in oven, and bake uncovered for 40–50 minutes, or until chicken reaches an internal temperature of 175°F.
Garnish with reserved herbs before serving.
Techniques used in this recipe:
- chiffonade
-
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
