Chicken Cacciatore

Inspired by Chris Bianco - Phoenix, AZ

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Someone recently pointed out that I don’t seem to do many Italian dishes. There’s no good reason for this aside from the fact that I have a few good friends who come from Italian backgrounds and cook Italian incredibly well and I’d rather not embarrass myself. However, it’s all part of the learning process and creating this chicken cacciatore reminded me of my trip to Italy several years ago. There’s more to Italian cuisine than just pizza and pasta and this is a perfect example of how everything the Italians seem to touch leaves you both happy and full.

Parts of this recipe were adapted from Chris Bianco’s recipe for “Chicken Cacciatore” from his cookbook Bianco. He owns a pizzeria in Phoenix under the same name. It’s embarrassingly good. As is this homemade version.

INGREDIENTS

CHICKEN CACCIATORE (Serves 4 to 6):

  • 1 whole chicken (4-5 lbs)

  • ¼ cup olive oil

  • 2 small yellow onions, quartered and peeled

  • 6 garlic cloves, smashed and peeled

  • 4 bay leaves

  • 1 ½ cups of dry white wine (I used Chardonnay)

  • 1 28-oz can whole peeled tomatoes

  • 1 tsp crushed red pepper flakes

  • 1 tsp dried oregano

  • Salt and pepper to taste

GO FOR IT

CHICKEN CACCIATORE:

  1. Cut your chicken into 8 pieces (2 breasts, 2 thighs, 2 drums, 2 wings), then lightly sprinkle with salt

  2. Using a dutch oven or large oven-safe pan, heat olive oil over high heat

  3. When oil is heated, sear chicken for 2-3 minutes per side, then remove chicken from pot and set aside on a plate

  4. Reduce heat in pot down to medium, then add in onions, crushed garlic, and bay leaves and sear your vegetables slightly for about 4 minutes (careful not to burn your garlic)

  5. Once onions and garlic are slightly charred, return chicken to pot then add in white wine and bring everything to a simmer for 5 minutes or until the wine is slightly reduced

  6. Add in your canned tomatoes and all juices and then mix everything together while crushing the tomatoes with the back of a wooden spoon

  7. Add in crushed red pepper flakes, oregano, and a few pinches of salt and pepper

  8. Cover pot and then place in a 375°F oven for 1 hour

  9. After one hour, increase heat to 400°F, then remove cover and continue cooking for an additional 20 to 30 minutes (the meat will easily fall from the bone with ready)

  10. Taste and add more salt and pepper if necessary, then serve hot and enjoy

NOTES:

Here’s a dish that is perfect in it’s simplicity. It really takes very little effort to produce something that is absolutely phenomenal. I also love how the Italians perfectly balance this meal with flavorful fat from the whole chicken and the acidity of the tomatoes and wine. This was comfort food at it’s best.

If I could improve anything, I may try adding a bit of basil next time for added flavor and perhaps another garlic clove or two. Don’t be afraid to make this your own, though. I probably added more red pepper than most people are comfortable with but it was great.