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Umbrian Chicken Cacciatore
Umbrian chicken cacciatore gets it’s great flavor from herbs and olives. It’s easy to make in just one skillet!
Servings: 4 -6
- 1 tbsp plus 1 teaspoon olive oil
- 2-3 lbs bone-in skin-on chicken thighs and drumsticks
- 1 onion sliced
- 2 to 3 cloves garlic very finely minced
- 1 tablespoon capers
- 1/2 cup whole Kalamata olives
- 1/2 cup whole Castelvetrano olives
- 1 sprig rosemary
- 1/4 cup sage leaves
- Salt and black pepper
- 1 cup dry white wine
- Zest and juice of 1/2 lemon
- 1 tbsp balsamic vinegar
Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until well browned on all sides, about 15 minutes. Transfer to a plate and drain off the excess fat (if any) from the bottom of the pan.
Turn heat to low, add remaining 1 teaspoon oil. Add onions and stir frequently until they just begin to get brown around the edges. 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, lemon zest, lemon juice and balsamic vinegar. Make sure to scrape up all the browned bits on the bottom of the pan. Return the chicken to the pan. Cover and simmer very slowly until the chicken is tender and cooked through, about 30 minutes.
Discard rosemary sprig.
Serving: 1serving | Calories: 644kcal | Carbohydrates: 7g | Protein: 38g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 761mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg