Easy and delicious chicken cacciatore
Winter is a great time to make cacciatore, the Italian chicken hunter's stew. This any-day-of-the-week recipe from our meat team will fill your home with inviting aromas instantly: Season a pack of skin-on chicken thighs or a drumstick and thigh combo. Cut 1 large onion and 2 ribs celery into large pieces. Drizzle 4 tbsp olive oil into a Dutch oven over medium heat. Brown chicken all over (we like to add Italian sausage here too). Remove chicken and sausage, then toss in onion and celery and lightly brown. Return chicken and sausage to pan and splash with some white wine if you can, scraping up any brown bits. Add a sprig of rosemary and/or thyme and a 14 to 16 oz can of whole tomatoes. Taste and add salt and pepper as needed. Bring to a simmer, place a lid on top, and let simmer until chicken is cooked and starting to fall off the bone, 15-20 minutes. Serve with some pasta or polenta and roasted broccoli.
8ct
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approx. 1lb
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4ct
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14.1oz $7.48/lb
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28oz $3.14/lb
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28oz $3.99/lb
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28oz $1.71/lb
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approx. 12oz
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8ct
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approx. 6ct
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approx. 0.6lb
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approx. 1lb bunch
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33fl oz $11.15/pt
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