Americans know this dish as chicken cacciatore (Italian for hunter), but the correct term is “alla cacciatora,” or hunter’s style, applied to many kinds of wild game stewed in wine with tomatoes and onions. This version ran alongside Robert Ragaini’s 2002 story, “Summer in a Can,” which profiled the famed San Marzano tomato.
Featured in: "Make this 1-Hour Italian Chicken Braise for Dinner Tonight."
Find this recipe in our cookbook: SAVEUR: Italian Comfort Food
- ¼ cups extra-virgin olive oil, divided
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- One 3-lb. chicken, cut into 8 pieces
- 1 cup dry white wine
- One 28-oz. can whole tomatoes, chopped, juice reserved
- 1 cup chicken stock
- ¼ cups cup finely chopped parsley, plus more for garnish
- 1 tsp. finely chopped fresh rosemary leaves
- 1 bay leaf
- Salt and freshly ground black pepper