Cacciatore chicken recipe

Cacciatore chicken recipe


This preparation is of Italian origin and can be prepared both from a whole chicken and from chicken legs or breast, as preferred. I found several variants: some with wine, others without, some with carrots and celery, others without, some without olives. So you can use whatever ingredients you like. We like vegetables and we used as many as possible, and the result was delicious.

You can also use another, semi-dry wine. I prefer semi-sweet red wine.

Ingredients:

ss:

6 chicken legs
1 canned tomatoes in sauce
1 can of mushrooms
1 red bell pepper
1 yellow pepper
100g pitted olives
1 onion
3 cloves of garlic
150 ml of red wine
1 small carrot
1 piece of celery
300 ml chicken soup
salt
pepper
dried thyme
dried oregano
olive oil
Green parsley
Method of preparation:

Preheat the oven to 180 degrees C.
Season the chicken with salt and pepper.
The pieces of meat are fried over low heat and turned on all sides. They step aside.

Cacciatore chicken recipe


Cut the julienned onion and fry with the crushed garlic. Add the tomatoes to the mixed sauce, basil, oregano, salt and pepper to taste and simmer for a few minutes.

Cacciatore chicken recipe


Cacciatore chicken recipe


Add the wine and simmer over medium heat for 4-5 minutes to evaporate the alcohol.

Cacciatore chicken recipe


Add sliced peppers, carrots and celery given on a small grater and mushrooms rinsed with water (and cut smaller, if necessary).

Cacciatore chicken recipe


Cacciatore chicken recipe


Cacciatore chicken recipe


Cacciatore chicken recipe


Add the chicken legs and chicken soup (or a cup of water), salt and pepper to taste and place the dish in the oven for 50-55 minutes.

Cacciatore chicken recipe


Every 20 minutes, the chicken pieces are turned. After 30 minutes, add the olives.

Cacciatore chicken recipe


When the meat is ready and the sauce has dropped, sprinkle with chopped parsley.
Serve the dish hot with polenta.

Cacciatore chicken recipe


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