Name: My Italian Grandfather's Chicken Cacciatore
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-virgin olive oil, or to taste - 2 tablespoons; Chicken leg quarters with skin - 8 (8 ounce); Bell pepper, finely chopped - 1 large; Onion, finely chopped - 1 medium; Celery with leaves, finely chopped - 1 stalk; Carrot, finely chopped - 1 medium; Garlic, minced - 4 cloves; Tomato paste - 1 (6 ounce) can; Crushed San Marzano tomatoes - 1 (28 ounce) can; Red wine - 1 cup; Ground allspice - 1 tablespoon; Bay leaf - 1 large; Seasoning sauce (such as Maggi®) - ⅛ teaspoon; Salt and ground black pepper to taste - ⅛ teaspoon

My Italian Grandfather's Chicken Cacciatore

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - My Italian Grandfather's Chicken Cacciatore

1. Extra-virgin olive oil, or to taste - 2 tablespoons

2. Chicken leg quarters with skin - 8 (8 ounce)

3. Bell pepper, finely chopped - 1 large

4. Onion, finely chopped - 1 medium

5. Celery with leaves, finely chopped - 1 stalk

6. Carrot, finely chopped - 1 medium

7. Garlic, minced - 4 cloves

8. Tomato paste - 1 (6 ounce) can

9. Crushed San Marzano tomatoes - 1 (28 ounce) can

10. Red wine - 1 cup

11. Ground allspice - 1 tablespoon

12. Bay leaf - 1 large

13. Seasoning sauce (such as Maggi®) - ⅛ teaspoon

14. Salt and ground black pepper to taste - ⅛ teaspoon

How to cook deliciously - My Italian Grandfather's Chicken Cacciatore

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.

3. Stage

Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.

4. Stage

Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.

5. Stage

Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).