We're making this chicken cacciatore recipe traditional, without the slow cooker or crock pot. Start with a large casserole dish, add four tablespoons of extra virgin olive oil, and turn on the heat to medium-low.

Add in all the chicken pieces, braising them on all sides until they start to turn golden brown.

While they are browning, use a kitchen mallet to smash the garlic (skin on) and add it to the pan with the chicken.

Add the lid to the pan and cook for a few minutes. Remove the lid, flip the chicken then cover it again and cook for 10 more minutes.

Now, the meat is cooked on both sides and moist. Add the chopped carrots, onion, and celery to the pot for this chicken cacciatore recipe.

Move the pieces of chicken around so the vegetables don’t just stay on top and everything cooks through well.

Now cover and cook for about 10 minutes until the vegetables are softer.

Next, move the chicken around once more before adding fresh rosemary, and then pour the wine on top.

Again, cover and cook for another 10 minutes. Then, uncover the chicken and flip the pieces one more time before cooking this chicken cacciatore recipe without a lid until the wine evaporates.

Add the homemade tomato sauce (or store-bought passata) and mix it through as best you can.

Be generous with the salt and freshly ground black pepper. Sprinkle a little bit of parsley on top and stir.

Slow cook everything for 10 minutes with a lid to help create a super flavorful chicken cacciatore recipe, then remove the rosemary and garlic.

Cook the chicken cacciatore uncovered for the last 10 minutes. Once finished, add the rest of the parsley on top.

E ora si mangia, Vincenzo’sPlate….Enjoy!