- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- 4 servings
A traditional Italian stew of chicken simmered with tomatoes and other vegetables, cacciatore translates to "hunter" in Italian—in other words, this veggie-packed dish is prepared "hunter-style."
- ¼ cup extra virgin olive oil
- 4 chicken drumsticks
- 4 bone-in chicken thighs
- 2 large cloves garlic, minced
- ½ yellow onion, cut into ¼-inch-thick wedges
- ½ red bell pepper, cut into ¼-inch-wide slices
- ½ green bell pepper, cut into ¼-inch-wide slices
- ½ zucchini, cut into thin rounds
- ½ yellow squash, cut into thin rounds
- 1 jalapeño, sliced thin
- 1 cup dry red wine
- 1 quart Muir Glen tomato sauce
- 1 bay leaf
- ½ bunch cilantro leaves, chiffonnade
- ½ bunch basil leaves, chiffonnade
Preheat oven to 350°F.
Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and fry for 5–6 minutes on each side. Remove from pan and transfer to a baking dish in a single layer. Drain all but 3 tablespoons of oil.
Add garlic and onions to pan, frying until just golden brown, about 2 minutes, then add remaining vegetables. Sauté vegetables for approximately 5 minutes, then pour in wine and reduce by half. Add tomato sauce, bay leaf, basil and cilantro (reserving a small amount of each herb for garnish). Bring to a simmer and then pour evenly over the chicken.
Place baking dish in oven, uncovered, and bake for 40–50 minutes, or until chicken reaches an internal temperature of 175°F.
Garnish with reserved herbs before serving.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. mincemince: to chop into very small pieces. fryfry: to cook in fat or oil over direct heat. chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.
This grape varietal is primarily grown in the Friuli-Venezia Giulia region of northeastern Italy. Refosco is often referred to as Mondeuse Noire and makes delicious everyday table wines.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.