Pollo alla Cacciatore

Chicken cacciatore is typical Tuscan dish, traditionally cooked in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs. As a final touch, fried potatoes are added to the pot, too.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 54 mins
• Total Time: 2 hr 24 mins
• Calories: 342 Calories

Ingredients

• 2 teaspoons white sugar
• ½ cup water
• 1 lemon, juiced
• salt and ground black pepper to taste
• 1 stalk celery, chopped
• 5 potatoes, peeled and cubed
• 2 tablespoons capers
• 2 onions, sliced
• 1 tablespoon extra-virgin olive oil
• 4 ripe tomatoes, diced
• ¼ cup extra-virgin olive oil, or to taste
• 1 bunch fresh basil, chopped
• 12 green olives, pitted
• 1 (2 pound) whole chicken, cut into pieces

Recipe Instructions

Step 1

Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.

Step 2

Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.

Step 4

Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.

Step 5

Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.