Chicken Cacciatore

Name: Chicken Cacciatore
Yield: serves 6
Ingredients: 6 red bell peppers; Extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 1/2 cups all-purpose flour; 2 tablespoons garlic powder; 1 tablespoon dried oregano; 1 egg; 2 cups milk; 1 (3 1/2-pound) whole chicken, cut into 8 pieces; 6 garlic cloves, halved lengthwise; 1 onion, sliced thin; 2 ripe tomatoes, coarsely chopped; 1/2 lemon, sliced in paper-thin circles; 3 anchovy fillets; 1 tablespoon capers; 1 teaspoon red pepper flakes; 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish); 1 cup dry white wine

December 9, 2011

Chicken Cacciatore is a dish that time has forgotten. It’s simple, rustic, and truly Italian, and my buddy Frankie DeCarlo likes it, too. I would serve this with Soft Polenta (page 244). If cutting up a chicken intimidates you, buy precut pieces or have the guy at the meat counter do it for you—that’s his job, right?

Recipe notes

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