Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/3 cup white wine vinegar; 1/3 cup dry white wine; 2 tablespoons rosemary, fresh; 2 whole garlic cloves, smashed; 3 tablespoons extra-virgin olive oil; 2 lbs chicken, cut up in pieces; salt and pepper (or crushed red pepper); 1 tablespoon flour; 3 -4 anchovy fillets, finely chopped

9 ingredients

7 steps

Ingredients

1/3 cup white wine vinegar
1/3 cup dry white wine
2 tablespoons rosemary, fresh
2 whole garlic cloves, smashed
3 tablespoons extra-virgin olive oil
2 lbs chicken, cut up in pieces
salt and pepper (or crushed red pepper)
1 tablespoon flour
3 -4 anchovy fillets, finely chopped

Directions

1

Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
2

Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and saute until lightly browned. Add salt and pepper.
3

Stir in the flour.
4

Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
5

Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
6

In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
7

When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.