How To Make Chicken Cacciatore By Tom Colicchio
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
"Top Chef's" Tom Colicchio shares a recipe for chicken cacciatore that gets its trademark flavor from bacon, oil-cured olives and rosemary.
- ¼ cup olive oil
- 6 chicken thighs and legs
- 3 strips thick-cut bacon, sliced
- 1 rib celery, sliced
- 3 cloves garlic, sliced
- 1 small red onion, sliced lengthwise
- 1 red bell pepper, stemmed, seeded and sliced
- 1 fennel bulb, fronds removed, cored and sliced
- 1 quart chicken stock (32 ounces)
- ½ cup red wine vinegar
- One 24-ounce jar marinara basil sauce
- 1 bay leaf
- 1 tablespoon fresh rosemary
- ½ cup oil-cured black olives, pitted
- Roasted potatoes, for serving
Preheat oven to 350˚F.
In a large heavy sauté pan, heat 2 tablespoons olive oil over medium-high. Season chicken with salt. Working in batches if needed, add chicken to the pan and sauté just until brown, about 5 minutes per side.
Heat remaining 2 tablespoons olive oil in a large dutch oven or oven-proof heavy-bottom pot over medium to medium-high heat. Add sliced bacon, celery, onion, garlic, red pepper and fennel, and cook until softened without adding any color. Add chicken stock, vinegar, marinara sauce, bay leaf and rosemary, and bring to a boil. Arrange chicken in the pot so that the crisped chicken skin is not submerged in the sauce, then lower to a simmer and add olives. Transfer to the oven and braise, uncovered, for 45 minutes.
Serve with roasted potatoes.