Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. (IOW, whatever's @ hand, incl, wild onions, mushrooms, fiddle-heads, garlic mustard ...you get the picture )
8 (5- to 6-ounce) bone-in, skin-on chicken thighs, trimmed Table salt 1 tablespoon extra-virgin olive oil 1 small onion, minced 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) 1 anchovy fillet, minced (about ½ teaspoon) 1/8 teaspoon cayenne pepper 1 cup dry white wine 1 cup low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes, drained 2½ tablespoons tomato paste 1½ tablespoons chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves 1 teaspoon herbes de Provence (optional) 1 bay leaf 1½ teaspoons grated zest from 1 lemon ½ cup pitted niçoise olives (see note) 1 tablespoon chopped fresh parsley leaves
1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Season both sides of the chicken thighs with salt. Heat 1 teaspoon of the oil in a large Dutch oven over medium-high heat until shimmering. Add 4 chicken thighs, skin side down, and cook, without moving, until the skin is crisp and well browned, about 5 minutes. Flip the chicken pieces and brown on the second side, about 5 minutes longer; transfer to a large plate. Repeat with the remaining 4 chicken thighs, then transfer them to the plate and set aside. Discard all but 1 tablespoon of fat from the pot.
2. Add the onion to the pot and cook, stirring occasionally, over medium heat until softened and browned, about 4 minutes. Add the garlic,anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add the wine, scraping up any browned bits. Stir in the chicken broth, tomatoes, tomato paste, thyme, oregano, herbes de Provence (if using), and bay leaf. Remove and discard the skin from the chicken thighs, then submerge the chicken pieces in the liquid and add the accumulated chicken juices to the pot. Increase the heat to high, bring to a simmer, cover, and set the pot in the oven; cook until the chicken offers no resistance when poked with a knife but is still clinging to the bones, about 1¼ hours.
3. Using a slotted spoon, transfer the chicken to a serving platter and tent loosely with foil. Discard the bay leaf. Set the pot over high heat, stir in 1 teaspoon of the lemon zest, bring to a boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in the olives and cook until heated through, about 1 minute. Combine the remaining ½ teaspoon zest and the parsley. Spoon the sauce over the chicken, drizzle the chicken with the remaining 2 teaspoons oil, sprinkle with the parsley mixture, and serve.
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