Umbria, Italy, the country’s center region, is home to this style of cacciatora. Featuring lemon, vinegar, olives, rosemary and sage, this savory and mouth-watering chicken can be enjoyed just by itself, but is optimal served with some fresh chard and polenta or mashed potatoes.
This recipe was inspired by New York Time’s Cooking, and yields roughly four servings.
1 tablespoon plus 1 teaspoon olive oil
1 small chicken (about 2 1/2 pounds)
1 onion, sliced
2 to 3 cloves garlic, minced
1 tablespoon capers
¼ cup brine-cured olives, black or green, with pits
1 sprig rosemary
1 handful sage leaves
Salt and black pepper
1 cup dry white wine
Zest and juice of 1/2 lemon
1 tablespoon balsamic vinegar
1. In a large pan, heat 1 tablespoon of olive oil. Add the pieces of chicken and cook them over medium heat until golden. Remove the chicken and clean the pan.
2. Turning the heat to low, add the rest of the olive oil and return the chicken back to the pan. Add the sliced onions and stir them around until they have caramelized. Once they have caramelized add garlic, capers, olives, rosemary and sage leaves. Then season with salt and pepper.
3. Wait a few minutes for it to stew and then add the wine. Cover the pan and lets the chicken simmer until it’s tender and cooked through. If the sauce gets too dry while simmering add water. At the very end, add lemon juice and zest, along with the vinegar.