Easy Winter Meals to Make at Home: Chicken Cacciatore

ABC News' Sara Haines visits Sur La Table to find some easy winter meals.

ByABC News
January 25, 2016, 2:31 PM

— -- The search is endless for the perfect wintertime meal that is easy to make at home for any working mom or dad or the on-the-go professional. ABC News' Sara Haines went to Sur La Table in NYC to find out the best tricks and tips for 3 exciting and delicious meals that can be prepared both quickly and easily.

Sara met with Senior Resident Chef, Joel Gamoran, who explained how to make a fun Frisée Salad with Bacon, a Winter Vegetable and Chickpea Soup with Moroccan Spices and Couscous to heat things up, and the Italian classic, Chicken Cacciatore. Chef Joel also laid out tons of tips and hacks to make these recipes as easy as pie!

Recipe Courtesy of Sur La Table: Classic Chicken Cacciatore Yield: 4 servings


8 bone-in chicken thighs, skin removed (about 2 pounds)

Sea salt and freshly ground black pepper

2 tablespoons olive oil

1 large yellow onion, cut into 1/4-inch dice

2 large cloves garlic, minced

1 cup dry white wine

1 (28-ounce) can whole San Marzano tomatoes, drained, juice reserved, roughly chopped

1 bay leaf

2 teaspoons fresh rosemary leaves, minced

2 tablespoons capers, rinsed and drained

1/4 cup fresh flat-leaf parsley, minced

1 cup low-sodium chicken broth, more as needed.


1. Generously season chicken with salt and pepper.

2. Place the oil in a large heavy skillet or Dutch oven (with lid) over medium-high heat.

3. When oil is shimmering, working in batches, sear thighs on both sides until golden brown, about 5 minutes.

4. Transfer thighs to a plate. Add onions to the hot Dutch oven and sauté, stirring occasionally until tender, about 7 minutes. Add the garlic and sauté until fragrant, about 1 minute.

5. Add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, and cook until the liquid is reduced to a couple of tablespoons, about 5 minutes.

6. Return chicken to the skillet and add the tomatoes, reserved tomato juice, bay leaf, rosemary and capers.

7. Partially cover skillet and simmer, adding chicken broth gradually as the tomato juice evaporates, for about 45 minutes. Stir in parsley, simmer for 5 more minutes. Taste and adjust seasoning with salt and pepper.