Chicken cacciatore is typical Tuscan dish, traditionally cooked in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs. As a final touch, fried potatoes are added to the pot, too.

Maria

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Recipe Summary

prep:
30 mins
cook:
1 hr 54 mins
total:
2 hrs 24 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.

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  • Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.

  • Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.

  • Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

Nutrition Facts

342 calories; protein 15.1g 30% DV; carbohydrates 34.6g 11% DV; fat 17g 26% DV; cholesterol 30.7mg 10% DV; sodium 271.3mg 11% DV. Full Nutrition
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