I finally got Paul Cappelli to write down his mother’s recipe for Chicken Cacciatore, which has been one of the best things I’ve ever eaten at a Villa in the south of Italy. Or ever anywhere in the world.
I’m doing a BIG GIVEAWAY with Steven and Paul over at Villa Cappelli Olive Oil, and at the base of this recipe IS THAT OIL, Y’ALL. It’s the BEST olive oil on the planet, and once you try it, there’s no going back to grocery store lamp oil.
I made just a few slight changes in the recipe to make sure it’s kept as low carb as possible (subbing vinegar and water for white wine), plus I selected cuts of chicken that are readily available in any market in the US. I used legs and thighs, but you could certainly use chicken breasts, just reduce the cooking time so the breasts don’t overcook. This is a recipe that tastes even better the longer the chicken sits in the sauce, so if you’re lucky enough to have leftovers, get ready for the flavors to meld even more the next day.
- 1 lb bone in, skin on chicken thighs
- 1 lb skin on chicken legs
- Salt & pepper
- 2 tablespoons Villa Cappelli olive oil
- 1 medium onion, finely chopped
- 1 teaspoon minced garlic
- 2 tablespoons chopped sage leaves
- 1 cup diced tomatoes, pureed
- 1 tablespoon tomato paste (or Villa Cappelli sun dried tomato spread)
- 1 cup water
- 2 tablespoons white wine vinegar
- 1 cup pitted green olives
- 1 cup frozen peas
- Season thighs and legs with salt and pepper. Heat olive oil to medium high heat in a large flat bottom sauté pan until hot and shimmering. Brown chicken pieces, flipping halfway through, about 7-10 minutes a side. Remove chicken from heat. Add onions, garlic, sage, tomatoes, and tomato paste, also scraping up any chicken renderings sticking to the bottom of the pan. Season with salt and pepper. Cook, stirring infrequently, until onions are translucent, about 5-7 minutes. Add cup of water and white wine vinegar, stir to mix with onions. Add back in chicken pieces, dredge chicken with the sauce, season with salt and pepper. Bring sauce to boil. Cover, turn heat down to low, and let simmer for 15-20 minutes. Add in green olives and peas, gently stir to mix. Cover pan again, unless sauce is too watery, then leave uncovered, and let simmer another 15-20 minutes.