chicken cacciatore

serves 4

• 3 large cloves of garlic, minced

• 1 tablespoon fresh rosemary, minced

• 1 teaspoon of kosher salt

• 1/2 teaspoon of freshly ground black pepper

• 1/2 cup of extra virgin olive oil

• 12 pieces of chicken (a mix of white and dark meat, about 3 lbs worth)

• 1 1/2 cups yellow onion, roughly chopped (about 1 large)

• 4 oil-packed anchovy fillets

• 2 large carrots, chopped

• 2 celery ribs, chopped

• 1 cup white wine

• 4 bay leaves

• 2 cups of your favorite tomato sauce

• 1 cup of chicken stock

• 1/2 cup black olives (no pits!)

• 1/4 cup fresh parsley or basil

Combine the garlic, rosemary, salt and pepper and 1/4 cup of the olive oil in a large bowl.  Add the chicken and toss well to make sure that all of the pieces are covered. Cover and allow to marinate in the refrigerator for about an hour.  This could also be done in the morning and allowed to marinate all day.

In a large pot or Dutch oven heat the rest of the olive oil over medium-high heat and sear the chicken in batches until golden brown on both sides. Transfer to a plate.

Saute onions and anchovies in the same pot and break up the anchovy with a spoon until a bit broken up, about 2 minutes.  Add the carrots and celery and saute for about 5 minutes, until everything is just beginning to turn a golden brown. Add the wine and tomato sauce and make sure to stir all of the browned bits from the bottom and sides of the pot. Then add the stock, bay leaves and olives. 

Add the chicken back to the pot, and stir well.  Cover and simmer for 20 minutes. Then uncover and finish cooking for another 15 minutes.  Serve with chopped parsley or basil.