How to Make Savory Serenade: A Hearty Chicken Cacciatore Dish

WHAT YOU’LL NEED TO MAKE CHICKEN CACCIATORE

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Blot the chicken with a paper towel to remove any excess moisture. Season the chicken all over with 1½ teaspoons salt and ½ teaspoon pepper.

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Place the flour on a large plate. Dredge the chicken pieces in the flour, coating all over.

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Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Flip and brown on the other side for 1 to 2 minutes more.

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Using tongs, transfer the chicken to a large plate; set aside.

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