-
1
For the marinade: Season chicken pieces with salt and pepper and place them into a re-sealable gallon-size plastic bag.
-
2
Add the fresh bay leaves, rosemary sprigs, crushed garlic and cover with the wine.
-
3
Seal and refrigerate for at least 2-4 hours or overnight.
-
4
Optional: If you would like to reduce the amount of wine, try using 1 cup of wine with 1 cup of water or chicken stock.
-
5
For the cacciatore: Start by placing the cipolline onions in a pot of boiling water for a minute, then removing and placing them in a bowl of ice water.
-
6
This process with help make the peeling of the outer layer of the onions a lot easier.
-
7
Set aside.
-
8
Preheat your oven to 350 degrees F. Remove chicken from marinade and reserve liquids.
-
9
Pat dry, and dredge in all-purpose flour and shake off any excess; place on a clean plate.
-
10
Heat an ovenproof Dutch oven over medium to medium high heat, and add two tablespoons of olive oil.
-
11
When oil is hot and working in batches, brown the chicken on all sides, adjusting the heat so you dont burn the chicken.
-
12
Set aside.
-
13
Reduce the heat to medium and add in the sliced garlic, blanched cipollini onions and anchovies.
-
14
Break up the anchovies with a wooden spoon.
-
15
When the garlic is toasty, add in the tomatoes, breaking up those as well.
-
16
Add in the reserved marinade and bring to a boil.
-
17
Nestle in the chicken pieces and cover.
-
18
Bake in the preheated oven for 1 1/2 hours.
-
19
When finished in the oven, skim off any fat or oil that accumulates on the top, taste the sauce and add any salt and pepper you think it needs.
-
20
Remove the bay leaves and rosemary stems.
-
21
Serve chicken with a spoonful of the sauce over top.
