When my husband and I were in Italy last fall, one of the best meals we had was at Le Forchette Del Chianti in Radda. I have tried to capture the wonderful taste of the chicken cacciatore that they serve. It is unlike any I have tasted before.
- 2 pounds skinless, boneless chicken breasts or thighs cut into pieces
- 3 tablespoons of butter
- ¼ cup chopped shallots
- 1 tablespoon chopped garlic
- 1 15-ounce can of petite diced, canned tomatoes with juice
- Sprinkling of pepper and Kosher salt
- ½ cup white wine
- ½ cup chicken broth
- 1 pound small white potatoes cut into fourths
- 1 sprig of chopped fresh rosemary (1 teaspoon)
- 2 sprigs of fresh thyme leaves (½ teaspoon)
- ½ cup Nicoise black olives without pits
- Boil the potatoes in water until you can pierce them with a fork.
- Drain the potatoes and set them aside.
- In a pan, saute shallots and garlic on medium low heat in 3 tablespoons of butter until translucent.
- Turn the heat to medium and add the chicken pieces and sprinkle them with salt and pepper.
- Brown chicken for about 2 minutes on each side.
- Add wine, broth, tomatoes (hand squeeze them as you add then to make the tomatoes less chunky), thyme and rosemary and turn heat down to low.
- Simmer the chicken covered for 10 minutes then uncover and cook for 10 more minutes.
- Add the potatoes and the olives to the pan.
- Cook for 5 to 10 more minutes until chicken is at a temperature of 165 degrees.