This is the perfect recipe for lunch or dinner: chicken cacciatore! Easy to prepare and full of flavor, it is a heart-warming dish.
Ingredients (for 4 people):
1.2 kg of chicken 🐔
400 g of peeled tomatoes 🍅
1 golden onion 🧅
1 carrot 🥕
1 stick of celery 🌱
1 clove of garlic 🧄
100 g of red wine 🍷
1 sprig of rosemary 🌿
A tuft of chopped parsley 🌿
Extra virgin olive oil to taste
Fine salt and black pepper to taste 🌶️
Preparation:
Prepare the vegetables: Peel and chop the carrot, onion and celery. Set aside.
Brown the chicken: Cut the chicken into 8 pieces. In a large pan, heat the oil and place the chicken with the skin facing down. Season with salt and pepper and brown for about 6 minutes without touching it, until it gets a golden crust. Turn the chicken and repeat the operation. Pour in the red wine and let it evaporate.
Cook the vegetables: Remove the chicken from the pan and add the chopped vegetables and garlic. Add the sprig of rosemary and let it simmer on low heat for 10 minutes.
Add the chicken and tomatoes: Return the chicken to the pan, add the peeled tomatoes and cover with a lid. Cook on low heat for about 30 minutes.
Add parsley: At the end of cooking, turn off the heat, remove the garlic and rosemary, and add the chopped parsley.
Serve: Serve the chicken cacciatore piping hot, accompanied by some good bread to mop up the sauce!
Storage:
Chicken cacciatore can be stored in the refrigerator for a couple of days in an airtight container. You can also freeze it if you have used fresh ingredients.
Tips:
Variations: In summer, use fresh tomatoes, while in winter opt for peeled tomatoes or tomato puree for a more full-bodied sauce.
Herbs: You can replace the parsley with marjoram or add a sprig of sage for a more intense flavor.
