Chicken Cacciatore (Hunter’s Chicken Stew)

For the marinade: Season chicken pieces with salt and pepper and place them into a re-sealable gallon-size plastic bag. Add the fresh bay leaves, rosemary sprigs, crushed garlic and cover with the wine. Seal and refrigerate for at least 2-4 hours or overnight.

Optional: If you would like to reduce the amount of wine, try using 1 cup of wine with 1 cup of water or chicken stock.

For the cacciatore: Start by placing the cipolline onions in a pot of boiling water for a minute, then removing and placing them in a bowl of ice water. This process with help make the peeling of the outer layer of the onions a lot easier. Set aside.

Preheat your oven to 350ºF. Remove chicken from marinade and reserve liquids. Pat dry, and dredge in all-purpose flour and shake off any excess; place on a clean plate. Heat an ovenproof Dutch oven over medium to medium high heat, and add two tablespoons of olive oil. When oil is hot and working in batches, brown the chicken on all sides, adjusting the heat so you don’t burn the chicken. Set aside.

Reduce the heat to medium and add in the sliced garlic, blanched cipollini onions and anchovies. Break up the anchovies with a wooden spoon. When the garlic is toasty, add in the tomatoes, breaking up those as well. Add in the reserved marinade and bring to a boil. Nestle in the chicken pieces and cover. Bake in the preheated oven for 1 1/2 hours.

When finished in the oven, skim off any fat or oil that accumulates on the top, taste the sauce and add any salt and pepper you think it needs. Remove the bay leaves and rosemary stems. Serve chicken with a spoonful of the sauce over top.