Ready in just an hour, this chicken cacciatore has all the flavor and depth of a slow-cooked recipe.
Chicken legs remain tender and juicy even with prolonged cooking, unlike lean breast meat.
In Italy, alla cacciatora, as it's called there, describes a dish prepared "hunter-style." It can be made with other meats, like rabbit and pheasant, though chicken is one of the most common choices today, especially in the United States. Most versions in the US include tomato, red bell pepper, and onions, but this doesn't hold true throughout Italy.
You do have a critical choice when searing those legs, though: You can do it with or without a dredging of flour. I add thinly sliced onions, red peppers, and garlic to the pan and cook them, scraping up the browned bits as the vegetables release their juices, until everything is softened. I don't cook them much beyond that because I already have plenty of browned flavor from the chicken, and cooking the vegetables even more will lead to them over-softening later.At this point, I hit the pan with dry wine to stop things from browning any further.
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