Chicken cacciatore is typical Tuscan dish, traditionally cooked in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs. As a final touch, fried potatoes are added to the pot, too.
Ingredients
- green olives, pitted: 12 piece
- stalk celery: 1 piece (chopped)
- onions: 2 piece (sliced)
- water: 0.5 cup
- white sugar: 2 tsp
- extra-virgin olive oil: 1 Tbsp
- whole chicken: 1 piece (2 pound, cut into pieces)
- ripe tomatoes: 4 piece (diced)
- bunch fresh basil: 1 piece (chopped)
- lemon: 1 piece (juiced)
- capers: 2 Tbsp
- salt and ground black pepper: (to taste)
- extra-virgin olive oil: 0.25 cup (to taste)
- potatoes: 5 piece (cubed)
Metric Conversion
Stages of cooking
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Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
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Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
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Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
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Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.
