Old World Chicken Cacciatore Recipe

This is not a dish with tomatoes like you might be used to. I’d never had cacciatore with tomatoes until I was in my late 20s and I couldn’t quite figure it out. This is the recipe I always had when I was younger.

• 2/3 cup red wine vinegar
• 1 sprig fresh rosemary, chopped
• 1 whole chicken, cut up
• 1 lemon, halved
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 teaspoons pepper
• 4-6 sprigs fresh rosemary, for garnish

1. Rub the chicken pieces with the lemon halves and then sprinkle all over with salt and pepper.
2. Let the chicken rest while you mix the red wine vinegar, rosemary, salt and pepper together in a big bowl.
3. Over medium heat, heat the olive oil in a big skillet and add the chicken pieces. Fry the pieces slowly (for about half an hour) and turn them regularly until they are golden brown.
4. Pour the vinegar mix over the chicken and bring to a boil. Stir and scrape the pan to loosen all the chunks on the bottom.
5. Allow the liquid to reduce by half.
6. Garnish with fresh rosemary sprigs and serve.