Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/4 cup all-purpose flour; 1 1/4 teaspoons kosher salt; 3/4 teaspoon black pepper; 1 3 1/2- to 4-pound chicken, cut into pieces; 1/4 cup olive oil; 1 medium yellow onion, roughly chopped; 1 carrot, diced; 1 celery stalk, diced; 4 cloves garlic, finely chopped; 3 sprigs fresh thyme; 1 bay leaf; 1 28-ounce can plum tomatoes; 1/3 cup dry red wine; 1/4 cup fresh flat-leaf parsley,roughly chopped

14 ingredients

4 steps

Ingredients

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

Directions

1

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
2

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
3

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
4

Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.