- By popular demand we are reprinting the recipe for member Carla Blanco’s famous Chicken Cacciatore which was served at the first Progressive Dinner in March, 2011. Add a tossed salad, some rustic artisan bread and you have a perfectly simple and delicious meal for 8 hearty eaters.
- ½ lb. chicken, cut up, or the equivalent amount of chicken pieces (I use boneless thighs and some legs)
- Sea salt and freshly ground black pepper 8 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves garlic, peeled (1 crushed, 2 sliced)
- 1/2 bottle Chianti
- Flour for dusting
- Extra virgin olive oil
- 6 anchovy fillets, optional (didn’t use)
- A handful of r black olives, pitted (I used Kalamata)
- 2 14-oz. cans of good-quality
- plum tomatoes (broken up with a wooden spoon)
- Season chicken pieces with salt and pepper and put them into bowl. Add bay leaves, rosemary sprigs and crushed clove of garlic and cover with Chianti, leave to marinate for at least one hour, but preferably overnight in refrigerator. (did this in a ziplock bag)
- Preheat oven 350°F.
- Drain chicken, reserving marinade in bowl on the side, and pat meat dry with paper towels. Dust the chicken pieces with flour, shaking off any excess. Heat ovenproof pan, add splash of olive oil and fry chicken pieces until they are browned slightly all over; set chicken aside
- Place pan back on heated burner and add sliced garlic. Fry gently until golden.
- Add anchovies, olives, tomatoes and chicken pieces along with reserved marinade. Bring to a boil, cover with lid and bake in preheated oven for 1½ hours.
- Skim off and discard any oil collected on top of sauce, then stir, taste, and add salt and pepper if necessary. Remove bay leaves and rosemary sprigs and serve.
- Serve with crusty bread to sop up the sauce.
Carla’s Chicken Cacciatore
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