My Italian Grandfather's Chicken Cacciatore

This favorite recipe for an Italian grandfather's chicken cacciatore has been handed down for generations and works equally well with rabbit.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 1093 Calories

Ingredients

• 1 tablespoon ground allspice
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1 cup red wine
• 1 medium onion, finely chopped
• 1 large bay leaf
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 medium carrot, finely chopped
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 stalk celery with leaves, finely chopped
• 8 (8 ounce) chicken leg quarters with skin
• 1 large bell pepper, finely chopped
• 0.125 teaspoon seasoning sauce (such as Maggi®)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.

Step 3

Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.

Step 4

Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.

Step 5

Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).