Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 8 small skin-on, bone-in chicken thighs,trimmed of excess fat (2 to 2 1/2 pounds); Kosher salt; 1/4 cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 1 large onion, cut into wedges; 2 sprigs rosemary; 1/2 to 3/4 teaspoon red pepper flakes; 1/2 cup dry white wine; 1 28 -ounce can whole San Marzano tomatoes, crushed by hand; 1 cup instant polenta; Freshly ground pepper

11 ingredients

14 steps

Ingredients

8 small skin-on, bone-in chicken thighs,trimmed of excess fat (2 to 2 1/2 pounds)
Kosher salt
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 large onion, cut into wedges
2 sprigs rosemary
1/2 to 3/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1 cup instant polenta
Freshly ground pepper

Directions

1

Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour.
2

Heat the olive oil in a Dutch oven or deep skillet over medium-high heat.
3

Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side.
4

Transfer to a plate and set aside.
5

Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes.
6

Add the wine, scraping up any browned bits from the bottom of the pot.
7

Stir in the tomatoes and 1/2 cup water.
8

Return the chicken to the pot, skin-side up.
9

Cover and bring to a rapid simmer.
10

Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
11

Meanwhile, cook the polenta as the label directs; season with salt and pepper.
12

Serve with the chicken.
13

Per serving: Calories 695; Fat 36 g (Saturated 9 g); Cholesterol 158 mg; Sodium 658 mg; Carbohydrate 45 g; Fiber 6 g; Protein 38 g
14

Photograph by Antonis Achilleos