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Umbrian-Style Chicken alla Cacciatora
Umbria, in central Italy, is home to a tomato-free version of chicken alla cacciatora. Instead, the rustic braise gets it character from lemon, olives, garlic and herbs. Capers also are customary, but we opted instead to use pancetta to build rich, savory depth. We simmer strips of lemon zest into the sauce to infuse the dish with subtle citrusy notes. Use a sharp vegetable peeler to plane off wide strips of zest from the fruit; each piece should be roughly 2 to 3 inches long. You will need a 12-inch oven-safe skillet for this recipe. Keep in mind that when you remove the pan from the oven, the handle will be hot; it’s a good idea to slip an oven mitt over the handle as a reminder.
4
Servings
Tip
Don’t place the chicken skin side down on the plate when removing the thighs after browning. Make sure to flip them unbrowned side down to prevent the skin from becoming soggy. When retuning the thighs to the pan, place them skin side up, and don’t forget to pour in the accumulated juices.
45 minutes
Ingredients
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3
pounds, bone-in, skin-on chicken thighs, trimmed and patted dry
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown on the bottom, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.
Reviews
October 25, 2022
Great variation
I'm used to making excellent tomato based cacciatore but liked the looks of this recipe. Glad I made it, it was delicious.
March 21, 2023
Interesting take on Cacciatora!
Not as well-loved as our tomato-based recipes but a nice meal when paired with couscous. Made it with boneless skinless thighs and because it's not spring yet used dried rosemary rather than fresh. Liked the combination of green and black olives. Would perhaps add some artichoke hearts if making again.
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This is a really excellent flavor profile! I added a little chicken stock during baking and a little more wine while reducing the sauce. This is a keeper!