Chicken Cacciatore

4.80 from 15 votes

Crispy chicken simmered in a savoury tomato sauce with rosemary and garlic.

Prep Time20

Cook Time1

Marinating Time1

Total Time2 20

Course: Main

Cuisine: Italian

Keyword: chicken cacciatore

Servings:

3lbs / 1.2 kg lbs chicken legs and thighs
Salt
Freshly ground black pepper
8 This is an affiliate link.bay leaves
2 sprigs fresh rosemary or 1 tsp dried
5 cloves garlic peeled and sliced
1.5 cups / 375ml dry red or white wine such as Chianti, Shiraz or Cabernet Sauvignon
Flour for dredging
1 tbsp This is an affiliate link.extra virgin olive oil
4 anchovy fillets chopped
1/2 cup / 80g green or black olives pitted
28oz / 800g This is an affiliate link.canned chopped tomatoes

Sprinkle chicken pieces with salt and pepper and put them in a a bowl or a resealable plastic bag, add rosemary leaves, bay leaves, 3 cloves of sliced garlic and red or white wine. Marinade overnight or at least for one hour.
Preheat oven to 350F/180C. Take chicken out of the marinade, dredge them in flour and brown evenly in hot olive oil in a large pan. Reserve the marinade. Chicken doesn't have to be cooked all the way through at this stage. If all of your chicken pieces don't fit, brown them in batches and remove to a separate plate.
Add remaining sliced garlic, anchovies and olives to the pan and cook for a minute. Add canned tomatoes, reserved marinade and chicken to the pan. Bring to a boil and put it in the oven uncovered at 350F/180C for 1 hour.