TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 celery stalk, finely chopped
  • 4 fresh bay leaves
  • 3/4 to 1 cup red wine (try a nice Chianti)
  • 2 1/2 cups chopped Roma tomatoes, with their juices
  • 1/2 cup black pitted olives
  • 3 tablespoons chopped fresh parsley
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Directions

Heat a large skillet over medium-high heat.

Sprinkle the chicken with salt and pepper. Sear the chicken in the olive oil on both sides until golden brown, about 4 minutes per side. Remove to a plate.

Add the anchovies and garlic to the hot pan, using your wooden spoon to break up the anchovy, and saute until the garlic is fragrant and the anchovy is melted. Add the onions, carrots and celery, and saute until tender and just beginning to turn golden. Add the white wine and stir well until the sharp smell of the wine is cooked off, about 2 minutes. Add the tomatoes and their juices along with the olives, and give a good stir. Add the chicken pieces to the skillet, making sure they are just covered by the tomatoes, flipping to coat with the sauce. Cover with a lid and simmer on low for 35 to 40 minutes. Serve with the chopped parsley.

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5

Newest Ratings and Reviews

Read all 16 reviews

  • on August 06, 2014

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    The anchovies and red wine set this recipe apart from many cacciatore recipes I've made over the years. We loved it, the pungency of the black olives enhanced by the anchovy, Will make again. Highly recommended. I used chicken thighs, skinned after browning, and homemade marinara sauce.

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  • on June 22, 2014

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    I would not say that this recipe is bad, but I would say that it lacks flavor. I made it exactly as the recipe called for. Smelled great with cooking etc. but when I served it, I found that those at the table were just picking at the meal. It lacked any real taste. Thank goodness the salad I made was awesone. I won't be making this one again.

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  • on May 08, 2014

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    AWESOME

    people found this review Helpful.
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