Ingredients Chicken Roast Chicken Cacciatore with Red Wine Butter 4.0 (5,819) 1 Review Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers. Plus: More Italian Recipes By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 2 hrs 45 mins Yield: 4 Ingredients One 3 1/2-pound chicken Kosher salt 5 thyme sprigs 1 cup red wine 2 tablespoons tomato paste 2 tablespoons unsalted butter, softened 4 basil sprigs, plus leaves for garnish 4 oregano sprigs 3 garlic cloves, crushed 1 small fennel bulb, cut into 3/4-inch wedges through the core 1 cup cherry tomatoes 3/4 cup pearl onions 8 jarred sweet Peppadew peppers, halved 6 baby bell peppers, halved lengthwise and seeded 1 tablespoon extra-virgin olive oil 1/2 cup chicken stock 1/2 cup Castelvetrano olives, pitted and chopped Directions Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity. Transfer the chicken to a bowl, cover with plastic wrap and poke holes in the top; refrigerate overnight. In a saucepan, boil the wine over moderately high heat until reduced to 2 tablespoons, 7 minutes. Off the heat, whisk in the tomato paste, butter and 1 teaspoon of salt. Let cool slightly. Preheat the oven to 400°. Loosen the breast and thigh skin of the chicken and spread three-fourths of the red wine butter under the skin. Stuff the basil sprigs, oregano sprigs and garlic into the cavity and tie the legs with string. Rub the remaining butter over the chicken and let stand for 30 minutes. Meanwhile, in a large, deep ovenproof skillet, toss the fennel, tomatoes, onions, both peppers and olive oil; season with salt. Set the chicken in the center of the vegetables. Pour in the stock. Roast for 1 hour and 10 minutes, until an instant-read thermometer inserted in the inner thigh registers 155°. Transfer to a carving board and let rest for 15 minutes. Simmer the broth over moderately high heat until slightly reduced, 3 minutes. Stir in the olives and transfer to a platter. Carve the chicken and arrange on the platter. Garnish with basil leaves and serve. © Con Poulos Suggested Pairing Barbera pairs easily with food, even when it's young. Rate it Print