Chicken Cacciatore
This hearty, rustic and satisfying Italian dish is for evenings when a whole family is sitting around the table. Boil up some pasta or a nice creamy polenta to soak the lovely juice and enjoy with a glass of wine. There are many variations of this dish based on the regions of Italy. In Southern Italy, they use red wine and in Northern Italy they use white.
Servings: 4 Serves
Ingredients
- 4 Chicken Legs cut in half
- 2 Carrots
- 2 Celery
- 200 g Mushrooms
- 1 Leek
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Medium Onions
- 6 cloves Garlic
- 400 ml Red Wine
- 100 g Pitted Olives
- 400 g Tinned Chopped Tomatoes
- 1 l Chicken Stock
- Thyme Oregano, Parsley, Bay Leafs
Instructions
- Put chicken legs in a plastic container, add 200ml red wine, 3 clove garlic, salt, black pepper, and thyme. Cover and leave in the fridge overnight or at least 2 hours.
- Heat a heavy skillet, drizzled with olive oil. Place chicken skin side down and cook until golden brown on both sides. Remove chicken and set aside over kitchen paper.
- Add vegetables, garlic and sauté for 5 minutes.
- Add wine and let it reduce. Add chicken stock, olives, and tomatoes. Toss in 1 teaspoon of salt, pepper and chopped oregano and bay leaf. Place the chicken back into the pan and sink into the juices
- Simmer on low for one hour or until chicken falls off the bone. Garnish with fresh parsley. Serve with cooked pasta, polenta or warm crusty bread. Bon Appetite.
Notes
1. Put chicken legs in plastic container, add 200ml red wine, 3 clove garlic, salt, black pepper and thyme. Cover and leave in the fridge over night or at least 2 hours. 2. Heat a heavy skillet, drizzled with olive oil. Place chicken skin side down and cook until golden brown on both sides. Remove chicken and set aside over kitchen paper. 3. Add vegetables, garlic and sauté for 5 minutes. 4. Add wine and let it reduce. Add chicken stock, olives and tomatoes. Toss in 1 teaspoon of salt, pepper and chopped oregano and bay leaf. Place the chicken back into the pan and sink into the juices 5. 1. Simmer on low for one hour or until chicken falls off the bone. Garnish with fresh parsley. Serve with cooked pasta, polenta or warm crusty bread. Bon Appetite.