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Umbrian-Style Chicken alla Cacciatora

Umbrian-Style Chicken alla Cacciatora

By Rose HattabaughFebruary 16, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Umbria, in central Italy, is home to a tomato-free version of chicken alla cacciatora. Instead, the rustic braise gets it character from lemon, olives, garlic and herbs. Capers also are customary, but we opted instead to use pancetta to build rich, savory depth. We simmer strips of lemon zest into the sauce to infuse the dish with subtle citrusy notes. Use a sharp vegetable peeler to plane off wide strips of zest from the fruit; each piece should be roughly 2 to 3 inches long. You will need a 12-inch oven-safe skillet for this recipe. Keep in mind that when you remove the pan from the oven, the handle will be hot; it’s a good idea to slip an oven mitt over the handle as a reminder.

Tip

Don’t place the chicken skin side down on the plate when removing the thighs after browning. Make sure to flip them unbrowned side down to prevent the skin from becoming soggy. When retuning the thighs to the pan, place them skin side up, and don’t forget to pour in the accumulated juices.

Ingredients
  • 3

    pounds, bone-in, skin-on chicken thighs, trimmed and patted dry

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 3-4

    ounces pancetta, finely chopped

  • 1

    large yellow onion, halved and thinly sliced

  • 1

    cup dry white wine

  • 4

    medium garlic cloves, thinly sliced

  • 2

    rosemary sprigs

  • 1

    cup pitted green or black olives or a combination, drained and halved

  • 4-5

    strips lemon zest (see headnote), plus 1 tablespoon lemon juice

  • 2

    tablespoons white balsamic vinegar

Step 1

Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering.

Add the chicken skin down and cook without disturbing until golden brown on the bottom, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.

Step 2

Pour off and discard all but 1 tablespoon fat from the skillet and set the pan over medium. Add the pancetta and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes.

Add the wine, bring to a simmer over medium-high and cook, scraping up any browned bits, until most of the liquid has evaporated, 2 to 3 minutes. Stir in the garlic, rosemary, olives and lemon zest.

Return the chicken skin up to the skillet and pour in the accumulated juices. Transfer to the oven and cook until the thickest part of the thigh reaches 175°F, 15 to 20 minutes.

Step 3

Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the chicken skin up to a serving platter, then remove and discard the rosemary and lemon zest.

Bring the liquid in the pan to a simmer over medium-high and cook, stirring occasionally, until slightly thickened and reduced, 2 to 3 minutes. Stir in the lemon juice and vinegar, then taste and season with salt and pepper. Spoon the sauce around the chicken.

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