Chicken Cacciotare

Jack’s Chicken Cacciatore With Bay Leaves (And No Tomatoes)

1 chicken, or parts if you don't like to dismember chickens
3 Tbs. E.V. Olive Oil
4 cloves garlic
2 teaspoons dried rosemary, or, preferably, 2 Tbs fresh
5 Bay leaves
3 Tbs. Italian Parsley
2 Celery Stalks (with some leaves)
1 Cup dry white wine
1/3 cup Apple Cider or Red Wine Vinegar
¼ cup Chicken stock
salt and fresh ground black pepper


Cut the chicken into eight or ten pieces. I like to skin it. Season it with salt and fresh ground pepper.

Make a battuto of the parsley, rosemary, celery and garlic (that is, chop it fine).

Add the olive oil to a pot. When it is hazy, add the chicken and bay leaves. Brown the chicken, turning once in a while, for ten minutes over medium high heat. Add the battuto, and cook for a couple of minutes, stirring so the veggies don’t stick.

Deglaze the pan with the wine, stirring up the brown bits, and cook off the alcohol. Add chicken stock, and reduce it a couple of minutes. Add the vinegar. Cover the pot, and simmer the chicken over a medium low flame until tender…about 15 minutes. Check the seasoning and add a bit of salt and pepper. We usually serve this with Italian or French bread and put out small bowls of the de-fatted sauce for bread dipping.
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