Simple Chicken Cacciatore

There are many recipes for chicken cacciatore out there. This one utilizes the ever popular cherry tomato, which lately have become the tomato of choice for all the modern chefs. Traditional cacciatore uses white wine, plum tomatoes, onions, garlic. I flavor this cacciatore with sage and rosemary which lends an earthy flavor to the chicken. The cherry tomatoes add a unique sweetness and blush to the sauce. And like many delicious Italian recipes, less is better. Using simple fresh quality ingredients is the hallmark of many delicious Italian meals. This one is right up there. I hope you try it.

  • 3 Chicken legs, 3 chicken thighs (or any cut of chicken you prefer)
  • 1 small onion, sliced
  • 2 tablespoons of olive oil
  • 1 whole clove garlic
  • 1/2 pint cherry tomatoes, cut in half
  • 1 cup white wine
  • 2 sprigs of fresh rosemary
  • 3-4 leaves of fresh sage
  • Salt & Pepper to taste
  • Hot pepper flakes to taste. optional

Place large non stick frying pan over medium heat. Add the olive oil, garlic clove and sliced onions. Stir, cooking for 3-4 minutes until onions are soft. Add the chicken, skin side down and cook for 4 minutes until browned. Turn the chicken over and deglaze the pan with the white wine.

Add the cherry tomatoes, sage and rosemary and cover and cook for 15 minutes.

Remove cover and turn chicken over. Stir and mash up the cherry tomatoes. Cover and cook another 15 minutes.

Turn the chicken one more time and stir up the contents of the pan. The tomatoes should be pretty much cooked down by now and adding some color to the sauce and chicken. Cook uncovered another 5 minutes. Add salt and pepper to taste.

Plate the chicken and pour the sauce over the chicken. Have some Italian bread on hand for sopping up the sauce.

About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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