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Chicken Cacciatore
Don’t forget to share this recipe with your friends!
Overview
- Recipe Type: Entree
- Serves 8
Ingredients
- ¼ cup canola oil
- 1 (3–4-lb.) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- ½ cup flour
- 1 teaspoon minced rosemary
- 2 cloves garlic, minced
- 1 bay leaf
- 1 medium carrot, cut into ¼” pieces
- 1 medium red bell pepper, and thinly sliced
- 1 small yellow onion, thinly sliced
- 1 stalk celery, thinly sliced
- ⅔ cup dry white wine
- 1 can Daily Pantry Whole Peeled Tomatoes, crushed by hand
- 1 tablespoon finely chopped parsley
Directions
Heat oil in an 8-qt. saucepan over medium-high heat.
Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes. Transfer chicken to a plate; set aside.
Add rosemary, garlic, bay leaf, carrot, bell pepper, onion, and celery to pan; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by half, about 3 minutes.
Return chicken to pan and add tomatoes; bring to a simmer. Cook, covered, until chicken is tender, about 30 minutes. Uncover and stir in parsley. Using tongs, transfer chicken to a serving platter; spoon sauce over the top.
