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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.
pounds, bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground black pepper
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.
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!