This is the second family recipe Duccio shared with the Club. Considered a “white” cacciatore because it doesn’t have tomatoes, this one-pot prep was traditionally used for making rabbit. It is succulent and flavorful. Taggiasca olives are available in some gourmet food shops and online; you can also substitute your favorite fruity brined olives.
Ingredients
- 4 tablespoons extra virgin olive oil
- One 4-pound chicken, cut into 8 to 10 pieces
- 6 garlic cloves, smashed
- 12 ounces white wine, such as a dry pinot grigio (unoaked)
- Freshly ground black pepper
- 1 teaspoon fine sea salt
- 1/4 cup water
- 1/2 cup Taggiasca olives, drained
- 4 large rosemary sprigs, or to taste
- 1 tablespoon chopped fresh thyme
- 4 sage leaves, chopped
Directions
Step 1
Heat a Dutch oven large enough to hold the chicken pieces. When quite hot, add the olive oil and chicken pieces, skin side down, and sear until well browned, about 8 minutes. Flip the pieces with tongs and sear for 3 minutes, adding the garlic after 1 minute. Add the wine and cook it down at a high boil for about 5 minutes. Add 10 grinds of a pepper mill and the salt. Lower heat to a simmer, cover the pan, and simmer for 20 minutes.
Step 2
With the lid off, add the water and olives; simmer for 2 minutes. Add the herbs and toss, cook for 2 minutes, then add vinegar and simmer until sauce thickens, about 5 more minutes.
Serves 4