Classic Chicken Cacciatore with a Special Ingredient...

By Sip and Feast · 90 min

Ingredients

Instructions

1. Heat a large pan or Dutch oven over medium-high heat. Pat the chicken dry and season all sides with salt and pepper.
2. Add the olive oil and, once shimmering, sear the chicken for 4 to 5 minutes per side, in batches without crowding. Set the seared pieces on a plate and tent with foil.
3. Lower the heat to medium. Add the peppers, onions and celery with a pinch of salt, plus a little more oil if needed. Cook until soft, about 7 to 10 minutes. Add the garlic and anchovies and cook 3 more minutes, until the garlic is golden and the anchovies dissolve.
4. Stir in the tomato paste and cook 3 to 5 minutes. If it starts to burn, add a splash of water or wine.
5. Add the white wine and scrape up the browned bits from the bottom of the pan. Let it cook for 2 minutes, then add the chicken stock and plum tomatoes and bring to a lively simmer.
6. Stir in the olives and capers, return the chicken to the pan, and lower the heat. Simmer covered with the lid slightly open for 60 to 75 minutes, until the chicken is very tender.
7. Taste the sauce and adjust with salt and pepper if needed. Stir in the parsley and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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