When you’re a cookbook recipe tester, it’s not your job to pick the particular recipes. But when I was working on SAVEUR’s new books, Italian Comfort Food and Soups and Stews, I got the chance to weigh in on the best recipes to include from our archives and develop some new ones. This chicken cacciatore is one of them.
My mother’s Italian, and this is exactly the kind of comfort food she’d make for us as kids. Chicken braised with wine and tomatoes is easy enough to put together on a weeknight (this recipe is ready in an hour), and you can adapt it for a whole chicken or your preferred mix of breasts, thighs, or drumsticks. Do go for bone-in meat for a richer and more flavorful sauce.
I don’t include the celery sometimes added to cacciatore; instead I throw in olives and capers at the end, which adds a nice briny finish. Serve it with a simple green salad for a full meal.
Get the recipe for Chicken Cacciatore »