Chicken Cacciatore

When Mark and I were in Italy last fall, one of the best meals we had was at Le Forchette Del Chianti in Radda. I have tried to capture the wonderful taste of the chicken cacciatore that they serve.

2 pounds skinless, boneless chicken breasts or thighs cut into pieces

3 tablespoons of butter

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 15-ounce can of petite diced Cento canned tomatoes with juice

Sprinkling of Kosher salt and pepper

1/2 cup white wine

1/2 cup chicken broth

1 pound small white potatoes cut into fourths

1 sprig of chopped fresh rosemary (1 teaspoon)

2 sprigs of fresh thyme leaves (1/2 teaspoon)

1/2 cup Nicoise black olives without pits

Serves 4

Saute shallots and garlic on medium low heat in 3 tablespoons of butter until translucent. Turn the heat to medium and add the chicken pieces and sprinkle them with salt and pepper. Brown chicken for about 2 minutes on each side. Add wine, broth, tomatoes (hand squeeze them as you add then to make the tomatoes less chunky), thyme and rosemary and turn heat down to low.

Cook the chicken covered for 10 minutes then uncover and cook for 10 more minutes. Drain the potatoes and then add them and the olives to the pan. Cook for 5 to 10 more minutes until chicken is at temperature is 165 degrees.

#chicken #cacciatore #tomatoes #potatoes #olives #Italian