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My Italian Grandfather's Chicken Cacciatore

5

125 min

My Italian Grandfather's Chicken Cacciatore

My Italian Grandfather's Chicken Cacciatore Photo 1

Time

125 min

Serving

4 persons

Calories

1093

Rating

5.00★ (3)

Cuisine

Italian
Author: Victoria Buriak
Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Ingredients

  • extra-virgin olive oil: 2 Tbsp (to taste)
  • chicken leg quarters with skin: 8 piece (8 ounce)
  • bell pepper: 1 piece (chopped)
  • medium onion: 1 piece (chopped)
  • stalk celery with leaves: 1 piece (chopped)
  • medium carrot: 1 piece (chopped)
  • garlic: 4 clove (minced)
  • tomato paste: 1 can (6 ounce can)
  • San Marzano tomatoes: 1 can (28 ounce can, crushed)
  • red wine: 1 cup
  • ground allspice: 1 Tbsp
  • bay leaf: 1 piece
  • seasoning sauce (such as Maggi®): 0.125 tsp
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

My Italian Grandfather's Chicken Cacciatore Photo 21
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  1. Preheat the oven to 325 degrees F (165 degrees C).
    My Italian Grandfather's Chicken Cacciatore Photo 2
  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.
    My Italian Grandfather's Chicken Cacciatore Photo 3
  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.
    My Italian Grandfather's Chicken Cacciatore Photo 4
  4. Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
    My Italian Grandfather's Chicken Cacciatore Photo 5
  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).
    My Italian Grandfather's Chicken Cacciatore Photo 6

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