Chicken Cacciatora

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Remove the garlic clove and the sprig of rosemary from the pan. Serve the Chicken Cacciatora hot!