Chicken Cacciatora

Name: Chicken Cacciatora
Ingredients: 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces; 1 1/4 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 1 medium red onion, finely chopped; 1 medium carrot, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 garlic cloves, finely chopped; 1/4 teaspoon coarsely chopped fresh rosemary; 1 cup Italian dry white wine (preferably Roero Arneis); 1 cup chopped drained canned whole tomatoes (from a 28- to 32-oz can tomatoes in juice); 1 cup water

12 ingredients

7 steps

Ingredients

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 1/4 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil
1 medium red onion, finely chopped
1 medium carrot, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 garlic cloves, finely chopped
1/4 teaspoon coarsely chopped fresh rosemary
1 cup Italian dry white wine (preferably Roero Arneis)
1 cup chopped drained canned whole tomatoes (from a 28- to 32-oz can tomatoes in juice)
1 cup water

Directions

1

Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2

Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 10 minutes per batch.
3

Transfer chicken as browned to a plate.
4

Add onion, carrot, celery, garlic, rosemary, and a pinch of salt to skillet, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, about 8 minutes.
5

Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until most of wine is evaporated, 3 to 5 minutes.
6

Stir in tomatoes, water, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then return chicken with any accumulated juices to skillet and turn over to coat with sauce.
7

Turn chicken skin sides up and simmer, covered, until chicken is cooked through, 25 to 30 minutes.