This particular chicken cacciatore recipe is my husband’s favorite… He’s from Tuscany, by the way, precisely where the dish originally came from.
There are many ways of making it. We’re, of course, in the business of making it tasty and easy. It took me time to come up with the perfect balance, I assure you, but I’m now happy with the results. Chicken cacciatore is one of those dishes that make family and friends come to the kitchen to find out where the wonderful smell is coming from.
- 3 lbs (1.4 kg) chicken pieces of your preference (breast, thighs, drumstick)
- ¼ cup (57 g) butter
- ¼ cup (60 ml) oil
- 1 medium onion
- 1 lb. (455 g) Tomatoes
- ¼ cup (60 ml) white wine
- 2 tsp (10 g) salt
- Pepper to taste
- Flour enough to coat chicken (about 1 cup - 230 g)
- In a ziplock bag put flour, salt and pepper. Add the chicken and shake well to coat all the pieces;
- In a skillet over medium low heat, slowly brown the chicken in butter and oil. When almost cooked, place chicken pieces in a casserole;
- Brown the chopped onion in the fat left in the skillet;
- Add the peeled and chopped tomatoes and stir well (for extra taste, you may season with oregano and bay leaf or rosemary and sage). Cook 2 or 3 minutes. Add wine and pour tomatoes over chicken;
- Place casserole in 375 F (190 C) degree oven for 25 minutes, or continue to cook, uncovered, on stove top for 20 minutes.