Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: Ingredients; 1⁄4 cup vegetable oil; 1 (3-4 lb.) chicken, cut into 8 pieces; Kosher salt and freshly ground black pepper; 1⁄2 cup flour; 1 tsp. finely chopped fresh rosemary; 2 cloves garlic, finely chopped; 1 bay leaf; 1 medium carrot, peeled and cut into 1/4-inch pieces; 1 medium red bell pepper, stemmed, seeded, and thinly sliced; 1 small yellow onion, thinly sliced; 2⁄3 cup white wine; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; 1⁄2 cup Gaeta olives, pitted and lightly smashed; 1⁄4 cup capers, drained; 1 tbsp. finely chopped fresh flat-leaf parsley

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Servings: 7

Instructions

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Step 1

Instructions

Step 2

Heat oil in a 12-inch skillet over medium-high. Season chicken all over with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10 to 12 minutes, and transfer to a plate. Add the rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet and cook until golden, 6 to 8 minutes. Add wine and cook, stirring and scraping up browned bits from the bottom of the skillet, until reduced by half, about 3 minutes. Return chicken to the skillet and add the tomatoes. Bring to a simmer and cook, covered, until the chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Transfer chicken to a serving platter and serve with the sauce spooned over the top.

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