How do you make Chicken Cacciatore?

This Italian-American classic features braised chicken pieces in a tomato broth. It's great on its own or over pasta. This recipe serves four. Step 1 Pat the chicken dry with paper towels and season it well with salt and pepper. Step 2 Dust the chicken all over with flour and shake off as much excess as you can. Step 3 Heat the oil in a large pot over medium heat. Step 4 When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark. Step 5 Remove the chicken and add the onion. Step 6 Sauté the onion until tender, stirring frequently. Step 7 Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices. Step 8 Add the wine and let mixture come to a boil. Step 9 When the wine has almost boiled away, return the chicken to the pan. Step 10 Add the bay leaf and 1/2 c. parsley, the reserved Tomato Juice and the broth. Step 11 Lower the heat to a very slow simmer and cook for 45 minutes. Step 12 During cooking, skim off all the foam and oil that rises to the surface. Step 13 Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top. Step 14 Sprinkle on the remaining parsley and serve. Step 15 If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor. == * 1 chopped onion * 1-2 bay leaves * 1 chicken * 1/2 c. vegetable oil * 1 c.white wine * 1/2 c. or so all-purpose flour * 14.5-oz. can reduced-sodium chicken broth * 3/4 c. chopped fresh parsley * salt and pepper * 28-oz. can canned whole tomatoes * Groceries * Chef's Knives * Chef's Knives * Cooking Pots * Cutting Boards * Measuring Cups * Serving Platters * Wooden Spoons * Measuring cups

1. Pat the chicken dry with paper towels and season it well with salt and pepper.

2. 2

   Dust the chicken all over with flour and shake off as much excess as you can.

3. 3

   Heat the oil in a large pot over medium heat.

4. 4

   When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark.

5. 5

   Remove the chicken and add the onion.

6. 6

   Sauté the onion until tender, stirring frequently.

7. 7

   Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices.

8. 8

   Add the wine and let mixture come to a boil.

9. 9

   When the wine has almost boiled away, return the chicken to the pan.

10. 10

    Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth.

11. 11

    Lower the heat to a very slow simmer and cook for 45 minutes.

12. 12

    During cooking, skim off all the foam and oil that rises to the surface.

13. 13

    Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top.

14. 14

    Sprinkle on the remaining parsley and serve.

15. 15

    If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor.