CHICKEN CACCIATORE, NEW VERSION

Chicken Cacciatore, New Version image

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

1 3 1/2-pound chicken, quartered
2 tablespoons extra-virgin olive oil
1 cup onion, sliced very thin
2 cloves garlic, sliced very thin
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 1/2 cups fresh ripe tomatoes, skinned with a peeler and chopped, or canned Italian plum tomatoes, cut up, with their juice

Steps:

Rinse chicken in cold water and pat dry.
Put olive oil and onion in a saute pan large enough to hold the chicken without crowding. Place over medium heat and cook, stirring occasionally, until onion is translucent. Add garlic. Add chicken, skin side down, and saute until skin turns golden. Turn and cook chicken on the other side.
Add salt and pepper and turn the chicken a few times. Add the wine, and simmer until it is reduced by half.
Add the tomatoes, reduce the heat to a very slow simmer, partly cover the pan, and cook the chicken about 40 minutes, until it is very tender and comes away from the bone easily. Turn and baste it from time to time during cooking. If necessary add a little water.
Transfer the chicken to a warm dish and serve. If desired, it can be prepared in advance and reheated.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 31 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 1202 milligrams, Sugar 3 grams, TransFat 0 grams