Summer Sunday Sauce Chicken Cacciatore
Summer Sunday Sauce Chicken Cacciatore
Ingredients
For the Chicken Cacciatore
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 28 ounces San Marzano tomatoes, canned, whole, peeled
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 12 ounces linguini
- 1/2 cup Pecorino Romano cheese, grated, plus more for garnish
Instructions
- 1
Pat the chicken thighs and drumsticks dry with paper towels. Season them liberally on all sides with salt and black pepper. Place the flour in a shallow dish and dredge each piece of chicken thoroughly in the flour, shaking off any excess.
⏱️ 10 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Once the oil is shimmering, carefully add the floured chicken pieces to the pan, skin-side down. Brown the chicken on all sides until a golden-brown crust forms, about 5-7 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Once browned, remove the chicken from the pan and set it aside on a plate.
⏱️ 15 min
- 3
In the same pan with the remaining oil and chicken drippings, add the sliced onions and bell peppers. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and continue to sauté for another 1 minute until fragrant.
⏱️ 10 min
- 4
Pour the white wine into the pan with the sautéed vegetables. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan, incorporating them into the liquid. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min
- 5
Open the can of San Marzano tomatoes and crush them by hand directly into the pan. Stir in the chopped fresh basil and chopped fresh parsley. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Return the browned chicken pieces to the pan, nestling them into the sauce and vegetables. Ensure the chicken is mostly submerged in the sauce. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 1 hour, or until the chicken is tender and cooked through.
⏱️ 60 min
- 7
While the cacciatore is simmering, cook the linguini according to package directions in a separate pot of salted boiling water. Drain well.
⏱️ 10 min
- 8
Once the chicken cacciatore is ready, taste the sauce and adjust seasoning with salt and pepper if needed. Serve the hot chicken cacciatore over a bed of the cooked linguini. Garnish generously with grated Pecorino Romano cheese and additional fresh basil.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Sunday Sauce Chicken Cacciatore
For the Chicken Cacciatore
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks, bone-in, skin-on
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 28 ounces San Marzano tomatoes, canned, whole, peeled
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 12 ounces linguini
- 1/2 cup Pecorino Romano cheese, grated, plus more for garnish
Instructions
- 1
Pat the chicken thighs and drumsticks dry with paper towels. Season them liberally on all sides with salt and black pepper. Place the flour in a shallow dish and dredge each piece of chicken thoroughly in the flour, shaking off any excess.
⏱️ 10 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Once the oil is shimmering, carefully add the floured chicken pieces to the pan, skin-side down. Brown the chicken on all sides until a golden-brown crust forms, about 5-7 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Once browned, remove the chicken from the pan and set it aside on a plate.
⏱️ 15 min - 3
In the same pan with the remaining oil and chicken drippings, add the sliced onions and bell peppers. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and continue to sauté for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour the white wine into the pan with the sautéed vegetables. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan, incorporating them into the liquid. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 5 min - 5
Open the can of San Marzano tomatoes and crush them by hand directly into the pan. Stir in the chopped fresh basil and chopped fresh parsley. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Return the browned chicken pieces to the pan, nestling them into the sauce and vegetables. Ensure the chicken is mostly submerged in the sauce. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 1 hour, or until the chicken is tender and cooked through.
⏱️ 60 min - 7
While the cacciatore is simmering, cook the linguini according to package directions in a separate pot of salted boiling water. Drain well.
⏱️ 10 min - 8
Once the chicken cacciatore is ready, taste the sauce and adjust seasoning with salt and pepper if needed. Serve the hot chicken cacciatore over a bed of the cooked linguini. Garnish generously with grated Pecorino Romano cheese and additional fresh basil.
⏱️ 10 min