Chicken Cacciatore With Chicken Legs

Yes This Ina Garten Best Chicken Cacciatore can be made with any cut of chicken but the cut of meat you use will have a significant impact on the flavor of the sauce and the amount of juice in it.

Chicken cacciatore with chicken legs. Six garlic cloves minced. Season with salt and pepper. In a large skillet or large ovenproof pan brown the chicken in half the oil.

Heat oven to 375F. 1 medium red bell pepper chopped. About 2 tablespoons fresh rosemary chopped.

Crispy on the outside chicken legs and thighs are simmered in a savoury tomato sauce with rosemary and garlic. Sprinkle the drumsticks with flour salt and pepper. Put the onions back in add wine and cook until wine reduces to a couple of tablespoons.

Add olive oil and chicken drumsticks. Add onions garlic and sea salt and cook stirring occasionally for about 10 minutes until soft. Salt and freshly ground black pepper.

4 pounds bone-in skin-on chicken cut up. Place chicken legs and thighs in a large bowl. Four chicken thighs skin on.

Season the flour generously with salt and pepper then evenly dust the chicken pieces. Heat the butter and oil in a large heavy-based pan and cook the chicken pieces skin side down for approx 10 minutes turning to brown them all over. Spray 12x8-inch 2-quart glass baking dish with nonstick cooking spray.