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Video
Ingredients
- 8 – 10 pieces of chicken, legs and thighs skin on or whole chicken cut in 10 pieces
- 1/4 cup extra virgin olive oil
- 1 medium onion chopped
- 2 garlic chopped
- 1 sprig of fresh rosemary/5 leaves basil/5 leaves sage (optional, I had it fresh in the garden)
- 1 ib fresh cherry tomatoes or 1 can of cherry tomatoes
- 2/3 cup white wine
- Salt to taste
- Fresh cracked pepper to taste
Instructions
- Step1#-Sprinkle salt and pepper on the chicken pieces and let it sit.
- Step#2-In a large sauté pan on high heat add your oil.
- Step#3-When the oil is hot place your chicken skin down and lets it sear to creating a golden color.
- Step#4-Turn your chicken and do the same on the other side and add your chopped onion and stir, caramelize the onions but do not burn.
- Step#5-Add your chopped garlic and continue stirring.
- Step#6-Once it’s all a beautiful golden color add your white wine and let it evaporate. You can now add the rosemary, basil, sage, and tomatoes.
- Step#7-Once the tomatoes start bubbling lower your flame.
- Step#8-Place a wooden spoon on top of the pot and gently cover with the lid. Always leave a little space for the steam to escape making your sauce delicious.
- Step#9-Cook for about 30 minutes or until chicken is cooked through.
- Step#10-The sauce from the cacciatore can be used over penne paste or with lots of Italian bread to do a delicious Scarpetta.
