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Marcella Hazan’s Chicken Cacciatore (New Version)

Chicken cacciatore made with tomatoes, white wine, and thinly sliced onion and garlic, cooked slowly until the sauce becomes rich and balanced.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 4 lb chicken, cut into 6-8 pieces
  • 2 tbsp olive oil
  • 1 cup onion, sliced very thin
  • 2 cloves garlic, peeled and sliced very thin
  • ⅓ cup dry white wine
  • 1½ cups canned peeled tomatoes, cut up and in their juice
  • salt and pepper

Instructions
 

  • Pat the chicken dry with paper towels.
  • Add the olive oil and onions to a large saute pan and cook until the onions are translucent.
  • Add the garlic and chicken pieces, skin side down.
  • Turn when the skin forms a golden crust.
    • The chicken should come off of the pan with ease. If it doesn't, allow it to cook a bit longer.
  • Add salt and pepper and continue to turn the chicken, 2-3 more times.
  • Add the wine and let it simmer until about half is evaporated.
  • Add the tomatoes and reduce the heat to a low simmer. Cover the pan, but leave the lid slightly askew.
  • Turn and baste the chicken from time to time as it cooks. Cook for 40-45 minutes, or until the chicken is tender and comes easily off the bone when prodded with a fork.
    • If the liquid in the pan gets low, add 2 tbsp of water.
  • Let the chicken rest for a few minutes before serving.
Keyword Chicken, Marcella Hazan