Chicken Cacciatore

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“This is an updated version of the classic. From "Food Network" Magazine.”

Ingredients Nutrition


  1. Rinse the chicken and pat dry. Season with about 1 teaspoon of salt, then toss with the flour.
  2. In a Dutch oven or deep sided skillet, heat the oil over medium high heat. Add the chicken pieces, skin side down, cover and cook until browned, about 5 to 6 minutes. Remove to a plate and set aside.
  3. Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Stir in the wine, scraping up the bottom, then stir in the tomatoes and 1/2 cup water.
  4. Return the chicken to the pot, skin side up this time. Cover pot, and bring to a rapid simmer. Remove the cover, spoon the sauce over the chicken, then continue simmering about 8 minutes.
  5. In the meantime, cook the polenta according to the package directions; season with salt and pepper. Serve with the chicken.

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