Pollo alla Cacciatora con Olive e Capperi

Pollo alla Cacciatora con Olive e Capperi ingredients

• 3 lbs (e.g., thighs and dr Bone-in, skin-on chicken pieces
• 1 tsp, plus more to taste Fine sea salt
• 0.5 tsp, plus more to taste Freshly ground black pepper
• 3 tbsp Extra virgin olive oil
• 1 chopped Large yellow onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 1 large, diced Red bell pepper
• 4 cloves, minced Garlic
• 0.5 cup Dry white wine
• 28 oz can Crushed tomatoes
• 1 cup Chicken broth
• 1 Fresh rosemary sprig
• 3 Fresh thyme sprigs
• 1 Bay leaf
• 0.5 cup, pitted and halved Kalamata olives
• 2 tbsp, rinsed and drained Capers
• 2 tbsp, chopped, for garni Fresh flat-leaf parsley

How to make Pollo alla Cacciatora con Olive e Capperi

1. Pat the 3 pounds of bone-in, skin-on chicken pieces thoroughly dry with paper towels to ensure crispy skin. Season all sides generously with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully add the chicken pieces, skin-side down, in batches if necessary to avoid overcrowding. Sear for 5-7 minutes until the skin is deeply golden brown and crispy. Flip and sear for another 3-4 minutes on the other side. Remove the chicken from the pot and set aside on a plate.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, along with the 1 chopped large yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
4. Stir in the 1 large diced red bell pepper and 4 minced garlic cloves. Cook for another 3-5 minutes until the bell pepper begins to soften and the garlic is fragrant, being careful not to burn the garlic.
5. Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce for 2-3 minutes until almost completely absorbed.
6. Add the 28-ounce can of crushed tomatoes, 1 cup of chicken broth, 1 fresh rosemary sprig, 3 fresh thyme sprigs, and 1 bay leaf to the pot. Stir well to combine, bring the mixture to a gentle simmer, and season with fine sea salt and freshly ground black pepper to taste.
7. Return the seared chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged in the liquid. Bring the sauce back to a gentle simmer.
8. Cover the Dutch oven tightly with a lid and reduce the heat to low. Let the chicken braise gently for 45-50 minutes, or until the chicken is very tender and cooked through, easily pulling away from the bone.
9. Remove the lid. Stir in 1/2 cup of pitted and halved Kalamata olives and 2 tablespoons of rinsed and drained capers. Increase the heat to medium-low and continue to cook uncovered for an additional 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove the rosemary, thyme stems, and bay leaf before serving.
10. Taste and adjust seasoning if necessary. Let the dish rest for 5 minutes off the heat. Ladle the Pollo alla Cacciatora into warm bowls, garnished with 2 tablespoons of chopped fresh flat-leaf parsley. Serve with crusty bread or polenta to soak up the delicious sauce.

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