Quick Chicken Cacciatore
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: Martha Stewart Living, February 2006
Category: Poultry
Ingredients
8 whole Chicken Thighs1 cup Flour
1⁄4 cup Olive Oil
2 whole Onions (cut into 1/8-inch-thick slices)
3 cloves Garlic (finely chopped)
2 teaspoons Rosemary (finely chopped)
3⁄4 cups White Wine
43 1⁄2 ounces Diced Tomatoes (3 cans, juice from 1 can reserved)
1 cup Chicken Broth
3 teaspoons Salt
1⁄4 teaspoon Ground Black Pepper
Directions
- Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large bot over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.
- Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.
- Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve.