Chicken Cacciatora
Chicken Cacciatora is a simple and delicious Tuscan meat main course, perfect for the whole family.
This classic Italian dish combines tender chicken with rich, flavorful tomatoes and vegetables, creating a comforting and hearty meal.
Instructions
- 1
To prepare Chicken Cacciatora, first prepare the vegetables for the base: peel and finely chop the carrot, core and chop the onion, and do the same with the celery.
- 2
Cut the chicken into 8 pieces, separating the breast, thighs, drumsticks, and wings. In a large pan over medium heat, add the oil and place the chicken skin-side down, season with salt and pepper.
- 3
Sear the chicken over medium-high heat without moving it, so you get a nice crust. After about 6 minutes, turn the chicken, season with salt and pepper, and brown the other side. Once well browned, deglaze with red wine.
- 4
Let the alcohol evaporate and transfer the chicken to a baking dish, cover with plastic wrap. In the same pan, add the chopped vegetables and garlic.
- 5
Add the sprig of rosemary. Lower the heat slightly and let it stew for about 10 minutes. Return the chicken to the pan, then add the canned peeled tomatoes.
- 6
Cover with a lid and cook over low heat for 30 minutes. In the meantime, wash and finely chop the fresh parsley. After 30 minutes, turn off the heat and season with parsley.
- 7
Remove the garlic clove and the sprig of rosemary from the pan. Serve the Chicken Cacciatora hot!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
May the harmony of flavors and respect for the ingredients make each bite a tribute to Italian tradition. Enjoy the result of a patient and loving cooking process, as a true dish deserves.
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