Umbrian-style chicken alla cacciatora from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 27) by Christopher Kimball

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Notes about this recipe

  • kbrooks on April 04, 2026

    Outstanding! The only change I made was to start the chicken thighs and olive oil cold in the pan. I learned this from another recipe years ago. It keeps the skin from shrinking away from the meat and retains more moisture. It does take a bit longer to crisp and brown, but the end result is worth it. The sauce in this recipe is to die for! I served this with creamy polenta (A Platter of Figs cookbook) and a green salad.

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