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My Italian Grandfather's Chicken Cacciatore
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Traditional Italian chicken cacciatore passed down for generations, also delicious with rabbit.
Ingredients:
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 8 (8 ounce) chicken leg quarters with skin
  • 1 large bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery with leaves, finely chopped
  • 1 medium carrot, finely chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 cup red wine
  • 1 tablespoon ground allspice
  • 1 large bay leaf
  • 0.125 teaspoon seasoning sauce (such as Maggi®)
Instructions:
  • Preheat your oven to 325°F (165°C) for the perfect temperature to start cooking.
  • In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add chicken and sear until golden brown, about 3 to 4 minutes per side. Transfer to a plate.
  • Lower the heat to medium and toss in bell pepper, onion, celery, carrot, and garlic. Cook until they turn translucent, around 5 minutes. Incorporate the tomato paste, stirring well to combine with the veggies.
  • Combine crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper in the pan. Add the chicken back to the pan and toss until well coated.
  • Seal the Dutch oven and let it simmer in the oven until the chicken is tender and the juices run clear, which should take around 1 1/2 to 2 hours. Verify doneness by inserting an instant-read thermometer near the bone; it should register 165 degrees F (74 degrees C).

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