Rustic chicken alla cacciatora doesn’t need tomatoes

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Tomatoes are non-negotiable in Americanized versions of chicken alla cacciatora, but it’s a different story in Umbria, a region in central Italy. Deglazing the pan with dry white wine adds bright acidity, and scraping up the browned bits from the pan ensures every bit of flavor makes its way into the dish. Umbrian Style Chicken alla Cacciatora Start to finish: 45 minutes Servings: 4 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 to 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 or 5 strips lemon zest, plus 1 tablespoon lemon juice 2 tablespoons white balsamic vinegar Heat the oven to 450°F with a rack in the middle position. Using tongs, transfer the chicken skin-up to a serving platter, then remove and discard the rosemary and lemon zest.