Pollo alla Cacciatora

Ingredients

Instructions

1. 1

   Pat the chicken dry very well so it browns instead of steams. Season all over with the salt and black pepper. Slice the onion and garlic, rinse the capers, chop the parsley, and have the wine, tomatoes, olives, and rosemary ready beside the stove.

2. 2

   Heat a wide skillet or sauté pan over medium-high heat. Add the olive oil, then place the chicken skin-side down. Brown for 5-6 minutes until the skin is deep golden and releases easily from the pan; turn and brown the second side for 2 minutes more. Transfer to a plate.

3. 3

   Lower the heat to medium. Add the sliced onion to the pan and cook for 4-5 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Add the garlic and rosemary and cook for 30-45 seconds, just until fragrant; do not let the garlic color too much or it can turn bitter.

4. 4

   Pour in the white wine and let it bubble briskly for about 2 minutes to reduce slightly and cook off the harsh alcohol. Stir in the crushed tomatoes, olives, and capers, then bring to a lively simmer.

5. 5

   Return the chicken to the pan skin-side up, along with any juices from the plate. Spoon a little sauce around, not over, the skin to help keep it attractive. Cover loosely and simmer over medium-low heat for 18-20 minutes, until the chicken is fully cooked and reaches 74°C at the thickest part near the bone. If the sauce thickens too much, add a splash of water; if too loose, uncover for the last few minutes to reduce.

6. 6

   Turn off the heat and rest the dish for 3 minutes so the juices settle and the sauce relaxes. Remove the rosemary sprig, taste the sauce, and adjust with a little extra salt or pepper only if needed. Scatter over the chopped parsley and serve hot with plenty of sauce.

Nutrition per serving

Notes

• •For the best flavor in a 45-minute window, use chicken thighs rather than a whole cut-up chicken; they stay juicy and cook through faster.
• •Rinsing the capers keeps the sauce balanced and prevents it from becoming overly salty once the olives reduce into the braise.
• •To keep the dish strictly paleo, choose a dry wine with no added sugar and serve with roasted vegetables, cauliflower mash, or sautéed greens rather than bread or pasta.
• •If you want crisper skin, place the browned chicken under a hot broiler for 1-2 minutes after braising, watching carefully.

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