My Italian Grandfather's Chicken Cacciatore
Description
This favorite recipe for an Italian grandfather's chicken cacciatore has been handed down for generations and works equally well with rabbit.
Ingredients
•
2 tablespoons extra-virgin olive oil, or to taste
•
8 (8 ounce) chicken leg quarters with skin
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1 large bell pepper, finely chopped
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1 medium onion, finely chopped
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1 stalk celery with leaves, finely chopped
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1 medium carrot, finely chopped
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4 cloves garlic, minced
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1 (6 ounce) can tomato paste
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1 (28 ounce) can crushed San Marzano tomatoes
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1 cup red wine
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1 tablespoon ground allspice
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1 large bay leaf
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1/8 teaspoon seasoning sauce (such as Maggi®)
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
3
Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
4
Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
5
Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).