The true cacciatore is revealed.

M. C. DeMarco authored
revision 0af07500421ff79554f1056d0611062da8191e40
poultry/cacciatore
# Chicken Cacciatore

I got tThis recipe fromis a combination of the one in _Cucina Ebraica: Flavors of the Italian Jewish Kitchen_, by Joyce Goldstein, but it's also available [online](http://www.cyber-kitchen.com/rfcj/ITALIAN/Poultry_Chicken_Ezekiels_-_meat.html). The changes I tend to make are using whole, unpitted oil-cured olives in place of the chopped pitted ones (from a similar recipe in another cookbook), onions, and/or random quantities of dried spices in place of the fresh ones.

## Ingredients

* 3-to-4-pound fryer chicken, cut into serving
, and the one in _Classic Italian Jewish Cooking_ by Edda Servi Machlin.

## Ingredients

* 3-4 lbs chicken
pieces
* Salt and freshly ground black pepper to taste [nooooo!]1 tsp salt
* 1/2 tsp black pepper

* 4 tablespoons olive oil
* 1/32 cup pitt oil-cured black olives, coarsely chopped
* 1 large onion, sliced thin

* 3 cloves garlic, minced
* 2 large tomatoes, peeled, seeded and coarsely chopped
* 1 tablespoon chopped fresh sage, plus extra for garnish (
coarsely chopped OR about 1/4 c tomato paste diluted in water
* 1 T chopped fresh sage or 1 tsp dried,
optional)
* 1 tablespoonT chopped fresh rosemary, plus extra for garnish ( or 1 tsp dried, optional)
* 1 tablespoonT chopped fresh basil, plus extra for garnish ( or 1 tsp dried, optional)
* 1/2 cup dry red wine

## Directions

Sprinkle the chicken with salt and pepper. Warm the olive oil in a large saute pan over high heat. Add the chicken pieces and saute until golden on all sides. Add the olives, garlic, tomatoes and sage, rosemary and basil (if using). Cover, reduce heat to low and cook until the chicken is tender, about 25 minutes. Uncover the pan and add the red wine. Raise the heat to high and cook rapidly to reduce the pan juices. Adjust the seasonings. Transfer to a large warmed platter and sprinkle with more fresh herbs, if desired. Serve at once.

## Variants

Instead of whole oil-cured olives, you can use coarsely chopped pitted black olives.

You don't need both onions and garlic.

One might peel the tomatoes, if one were so inclined, or even use canned, peeled tomatoes.

Measuring the spices is optional.