This recipe is delicious. I’ve used it forever and never tire of the flavour. Click chicken cacciatore and watch as I prepare this dish on Global Edmonton. The aroma is intoxicating!
Method for making Chicken Cacciatore:
Rinse chicken and pat dry with paper towel. Put ½ cup of flour in a medium plastic bag, add a piece of chicken and shake to evenly coat chicken. Shake of excess flour and place on it on a plate. Finish dredging chicken adding more flour if required (try to keep dredged flour pieces separate on plate so that flour coating does not cake or fall off). Discard bag with flour when done. Heat up frying pan and add olive oil when hot. Brown chicken on both sides, reducing heat so chicken does not burn (browning will take about 10 minutes, leave room between pieces so chicken can cook evenly). Remove chicken and add onion and garlic to frying pan and brown lightly (about 2 minutes). In a bowl, mix the rest of the ingredients except the Parmesan cheese. Pour into frying pan and stir well, mixing in flour bits that may have stuck to the frying pan (this will thicken the sauce). Place chicken back in pan and coat with sauce. Bring sauce to a boil and turn down to a simmer. Cover pan and stirring occasionally, simmering covered for 1 hour to 2 hours, until chicken pulls easily from the bone. If sauce is thick, thin with water as chicken simmers. Taste and adjust seasonings.
Serve over polenta, or pasta or baby potatoes and top with grated Parmesan cheese.
*For the best flavour, use bone in skin, on chicken (whole, cut into 8 pieces is the best, but thighs and breasts are great too). If using boneless, skinless chicken, browning will take less time and simmering will take 30 to 40 minutes.