Chicken Cacciatore

 

Ingredients

¹⁄₄ cup vegetable oil

1 (3-4 lb.) chicken, cut into 8 pieces

Kosher salt and freshly ground black pepper

¹⁄₂ cup flour

1 tsp. finely chopped fresh rosemary

2 cloves garlic, finely chopped

1 bay leaf

1 medium carrot, peeled and cut into ¹⁄₄-inch pieces

1 medium red bell pepper, stemmed, seeded, and thinly sliced

1 small yellow onion, thinly sliced

²⁄₃ cup white wine

1 (28-oz.) can whole peeled tomatoes, crushed by hand

¹⁄₂ cup Gaeta olives, pitted and lightly smashed

¹⁄₄ cup capers, drained

1 tbsp. finely chopped fresh flat-leaf parsley

Instructions

Heat oil in a 12-inch skillet over medium-high. Season chicken all over with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10 to 12 minutes, and transfer to a plate. Add the rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet and cook until golden, 6 to 8 minutes. Add wine and cook, stirring and scraping up browned bits from the bottom of the skillet, until reduced by half, about 3 minutes.

Return chicken to the skillet and add the tomatoes. Bring to a simmer and cook, covered, until the chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Transfer chicken to a serving platter and serve with the sauce spooned over the top.

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