If there was ever an Italian recipe made to warm you up on a cold day, Chicken Cacciatora is it! Tender braised chicken marinated in authentic Italian pasta sauce along with different herbs and spices. If you’ve been looking for a new recipe to combat the cold weather, give Chicken Cacciatora a try. It’s simple to make, easy to personalize, and usually gone within the first pass around the dinner table.
COOK TIME: 55 minutes
- 1⁄4 cup canola oil
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 1⁄2 cup flour
- 1 tsp. minced rosemary
- 2 cloves garlic, minced
- 1 bay leaf
- 1 medium carrot, cut into 1/4″ pieces
- 1 medium red bell pepper, stemmed, seeded, and thinly sliced
- 1 small yellow onion, thinly sliced
- 2⁄3 cup dry white wine
- 1 jar of Pasta Jay's Classic Marinara or Tomato Basil Sauce
- 1⁄2 cup Gaeta olives, pitted and lightly smashed
- 1⁄4 cup capers, drained
- 1 tbsp. finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
- Heat oil in an 8 quart 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 and set aside.
- Add rosemary, garlic, bay leaf, carrot, bell pepper and celery to the pan. Cook until golden, 6-8 minutes. Add wine and cook, stirring and scraping browned bits from the bottom of the pan until reduced by half, about 3 minutes.
- Return chicken to pan and add tomatoes. Bring to a simmer and cook, covered, until chicken is tender about 30 minutes. Uncover and stir in olives, capers, and parsley. Using tongs, transfer chicken to a serving platter. Spoon sauce over the top and enjoy!