Reviews (1) Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 07/06/2011 This dish has so much flavor! I used 4 chicken thighs and halved the sauce recipe and the pasta. Was perfect for 4 servings. Delicious!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1108_chicken_cacciatore.jpg
Ingredients Ingredient Checklist One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup) Coarse salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 strips bacon or 1/8 pound pancetta, cut in small pieces 1 onion, chopped 2 garlic cloves, minced 2 teaspoons fresh chopped rosemary 1 cup white wine 1 cup chicken broth (or a little more) 1 can (28 ounces) tomatoes, cut with scissors 1 pound cooked tagliatelle noodles, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 mh_1108_chicken_cacciatore.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
mh_1108_chicken_cacciatore.jpg
mh_1108_chicken_cacciatore.jpg
Ingredients
Ingredients
- One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup) Coarse salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 strips bacon or 1/8 pound pancetta, cut in small pieces 1 onion, chopped 2 garlic cloves, minced 2 teaspoons fresh chopped rosemary 1 cup white wine 1 cup chicken broth (or a little more) 1 can (28 ounces) tomatoes, cut with scissors 1 pound cooked tagliatelle noodles, for serving
Directions
Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
Serve over noodles.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/06/2011 This dish has so much flavor! I used 4 chicken thighs and halved the sauce recipe and the pasta. Was perfect for 4 servings. Delicious!
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 2 3 star values: 6 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/06/2011 This dish has so much flavor! I used 4 chicken thighs and halved the sauce recipe and the pasta. Was perfect for 4 servings. Delicious!Martha Stewart Member
Rating: Unrated 07/06/2011
This dish has so much flavor! I used 4 chicken thighs and halved the sauce recipe and the pasta. Was perfect for 4 servings. Delicious!
Rating: Unrated
All Reviews for Chicken Cacciatore
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Cacciatore
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest