Umbrian Chicken Alla Cacciatora
I just made this recipe from the NY Times: Umbrian Chicken Alla Cacciatora. It was extremely tasty and quite easy. I will note that 5 good-size chicken breasts weight right about 2.5 lbs, but you could easily make six, given a large enough skillet. (I made 5, and 6 would have been crowded.)
The recipe at the link seems to have one step—returning the chicken to the skillet—totally out of place. Since I use Paprika Recipe Manager, I can easily download and edit the recipe, and here is my edited version. (PRM exports files in HTML.)
Umbrian-Style Chicken Alla Cacciatora
- 1 tablespoon olive oil
- 1 small chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks: 5 good-sized thighs
- 1 onion, sliced
- 4 to 6 cloves garlic, very finely minced
- 1 tablespoon capers
- 1/4 to 1/2 cup good-quality brine-cured olives, black or green, withOUT pits
- 1 sprig rosemary
- 1 handful sage leaves
- Salt and black pepper
- 1 cup dry white wine
Add at end:
- Zest and juice of 1/2 lemon
- 1 tablespoon balsamic vinegar
Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 12 minutes. Transfer chicken thighs to a bowl or plate.
Turn heat to low and add onions and stir frequently until the onions are caramelized, about 15 minutes. Add minced garlic, capers, olives, rosemary sprig, and sage leaves. Season with just a sprinkle of salt and black pepper.
After a couple of minutes, when everything smells fragrant, add wine. Return the chicken to the pan. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.
The intro to the recipe notes:
Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country’s center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. . .
Featured in: Umbria, Italy’s Best Kept Culinary Secret, Is Budding.