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

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).