Name: My Italian Grandfather's Chicken Cacciatore
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, or to taste; 8 (8 ounce) chicken leg quarters with skin; 1 large bell pepper, finely chopped; 1 medium onion, finely chopped; 1 stalk celery with leaves, finely chopped; 1 medium carrot, finely chopped; 4 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 (28 ounce) can crushed San Marzano tomatoes; 1 cup red wine; 1 tablespoon ground allspice; 1 large bay leaf; 0.125 teaspoon seasoning sauce (such as Maggi®); salt and ground black pepper to taste

Ingredients

Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).
Step 2

Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
Step 3

Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
Step 4

Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
Step 5

Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Enjoy your meal!