Katie's Kitchen: How to Make Italian-Style Chicken Cacciatore

dry red wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Salt the chicken pieces overnight for better flavor, or at least an hour in advance if short on time.

Take the salted chicken out of the fridge an hour and a half before cooking to bring it to room temperature.

Heat olive oil in a cold pan and add garlic to infuse the oil, cooking until the garlic softens and takes on a little color, being careful not to burn it.

Add the chicken pieces skin side down to the pan after the garlic has softened, continuing to salt throughout the cooking process for flavor.

Remove the garlic from the pan once the chicken is added to prevent burning as the heat is increased.

Cook the chicken until the skin is browned and fat has rendered, adjusting the chicken pieces in the pan for even cooking.

Add herbs (sage and rosemary) to the pan along with white wine, using a wine you would drink.

Cook the chicken for another hour, occasionally checking for even cooking and adjusting the heat as necessary.

If using a mix of dark meat and chicken breast, remove the breast meat 20 minutes earlier than the dark meat to avoid overcooking, then reintroduce it before adding vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens