Roman style Chicken Cacciatore.
This is just bone-in, skin on chicken.
John, come back in here, and I cut the breasts.
This is a piece of breast, and this is a piece of breast.
I want you to see we've split them down the middle,
so that they are like shapes and sizes with this.
This is a thigh.
So we're doing our second batch
of browning bone-in skin on chicken,
we're going to use celery and onion.
I have two medium onions, you can use one large.
Two ribs of celery with the leafy tops.
Okay. So now, if the pan needs more fat, add it.
If there's enough drippings in the pan, you're good
but we need enough fat in the pan
to melt our anchovy, our natural salt.
Whoa, try not to throw the dish in the pan,
that won't be very tasty.
So now this is going to be weird for you guys,
if you don't cook with anchovy,
but if you can just watch what happens here,
if you just stir in the fat and the drippings,
you can see it literally dissipates
and breaks up into nothing.
Then we add our celery and onion.
Now, if the pan was dry, but look, I have drippings,
if the pan was dry, I could add a drizzle more oil.
All I browned the chicken in, was a little olive oil.
I seasoned the chicken just very simply
with salt and pepper.
We're going to sweat the onions and the celery.
How do we make things sweat?
We add salt to draw liquid,
and we cover briefly to get the liquids flowing.
And then I'm going to turn the heat back
because I was browning this at a very high temperature.
All right, so now the celery and onions
are getting nice and tender.
So now we're going to add more natural salt, our olives,
oh I don't know, half, three quarters of a cup,
and about three tablespoons of drained capers.
I have a stack of fresh sage, and we're just going to
run our knife through it.
I don't know, 12, I didn't count them.
Maybe a dozen leaves,
the rest of our rosemary.
So once we get this mixed, our acid, I told you,
is a double down, a fat splash of vinegar
to a count of three
one, two, three,
of white balsamic,
and about a cup of white wine.
And we're going to let that reduce by half or so,
to let the alcohol cook off a bit.
And then once the alcohol cooks off a bit,
this has got to come up to a bubble and reduce.
Once that happens, we're going to add, Oh, about a cup
about this much of chicken stock or chicken broth
or chicken bone broth, just about one cup.
Then we're going to slide the chicken back in and cover it,
and cook it over low heat, on the stove top on simmer.
And just covered until it's cooked all the way through.
And let's uncover our chicken,
which has been cooking covered
for several minutes now, about 20 minutes or so.
So now we're going to take the cover off
and let the sauce thicken a bit.
See how much this sauce has reduced again?
Doesn't that look lovely?