Italian 55 min

Pollo alla Cacciatora

Name: Pollo alla Cacciatora
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 whole chicken, cut into 8 pieces; 1 cup dry white wine; 1 can (28 oz) whole San Marzano tomatoes, crushed; 8 oz cremini mushrooms, quartered; 1 red bell pepper, roughly chopped; 1 yellow bell pepper, roughly chopped; 1 white onion, roughly chopped; 6 cloves garlic, sliced; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 tablespoons capers; Salt, pepper, and red pepper flakes to taste; Fresh flat-leaf parsley for serving

comfort-foodone-pan

Ingredientsfor 2

490

Cal

46g

Protein

18g

Carbs

24g

Fat

11 whole chicken, cut into 8 pieces
21 cup dry white wine
31 can (28 oz) whole San Marzano tomatoes, crushed
48 oz cremini mushrooms, quartered
51 red bell pepper, roughly chopped
61 yellow bell pepper, roughly chopped
71 white onion, roughly chopped
86 cloves garlic, sliced
93 tablespoons olive oil
101 teaspoon dried rosemary
111 teaspoon dried thyme
122 tablespoons capers
13Salt, pepper, and red pepper flakes to taste
14Fresh flat-leaf parsley for serving

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Instructions

1
Season chicken pieces generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear chicken skin-side down for 5–6 minutes until deeply golden brown. Flip and sear 2 more minutes. Remove and set aside.
2
In the same pot over medium heat, cook onion, bell peppers, and mushrooms until softened and lightly browned, about 8 minutes. Add garlic, rosemary, and thyme and cook 2 minutes.
3
Add wine and cook until reduced by half, scraping up all browned bits. Add crushed tomatoes, capers, and red pepper flakes. Return chicken to the pot, nestling pieces into the sauce skin-side up.
4
Bring to a simmer, cover partially, and cook over medium-low heat for 35–40 minutes until chicken is cooked through and the sauce is thick and fragrant. The skin won't be crispy, but the meat will be tender and deeply flavored. Serve with polenta or crusty bread and scatter fresh parsley over.