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CHICKEN CACCIATORE
from "Real Simple® magazine"

If you have trouble maintaining a gentle simmer on your stovetop, try stacking two burner grates, one on top of the other (just make absolutely sure the two grates fit together securely and that they're stable and level). The second grate will act as a buffer for a flame that's a little too hot.

Hands-on time: 45 minutes
Total time: 1 hour, 50 minutes

Makes 4 servings
 Real Simple® magazine
INGREDIENTS (CLICK TO BUY)

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes, undrained
1/3 cup dry red wine
1/4 cup chopped fresh flat-leaf parsley leaves

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PREPARATION

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken in the flour mixture, shaking off any excess. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan, being careful not to crowd the pieces. Cook the chicken until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a boil. Add the chicken. Reduce heat to a simmer, cover, and cook for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.

NUTRITION PER SERVING
CALORIES 803 (63% from fat); FAT 56g (sat 14g); PROTEIN 54g; CHOLESTEROL 207mg; SODIUM 943mg; FIBER 3g; CARBOHYDRATE 19g



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Cut-Up Whole Chicken, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $4.49/lb
 8ct
 
  Cal-Organic Organic Carrots - $1.49/ea
 approx. 1lb
 
  Organic Yellow Onion, Medium - $1.99/lb
 
 
  Ocean Mist Farms Celery - $4.99/ea
 approx. 1lb
 
  Thyme - $1.99/ea Save! 2 for $3
 bunch
 
  Muir Glen Organic Whole Peeled Tomatoes - $2.79/ea
 28oz
 
  Cardeal Dão Red Wine
This product is currently unavailable.
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
  Spice Supreme Bay Leaves - $1.29/ea
 0.5oz
 
You May Already Have
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  David's Kosher Salt - $3.19/ea
 16oz
 
Estimated Total:  
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