“Pollo alla cacciatora” is one of my favourite dishes! It's a classic recipe and so true of Italian cuisine. In Italy, this dish varies from region to region, so the one I'm sharing with you is the one I grew up with, from my region. In my recipe, the chicken is simply cooked in the saucepan with few fresh aromatic herbs, a splash of white wine and a handful of tomatoes.
Serves 2.
INGREDIENTS:
4 chicken drumsticks or 2 chicken legs
4 teaspoons of extra olive oil
2 small cloves of garlic
A few branches of rosemary
Half glass of white wine
Half glass of water
2 peeled fresh plum tomatoes fresh or from a can
1tsp of concentrated tomato puree
Salt
Black pepper
Pour the olive oil in the frying pan on medium heat, then add the garlic and rosemary.
When the garlic and rosemary starts to fry and smell aromatic, add the chicken. Keep turning the chicken to fry it evenly, until it's brown all over.
Increase the heat to high and add the wine until steaming, the reduce the heat and add the tomatoes, the tomato puree and the water. Add the salt and pepper then cover the pan.
Reduce the heat and cook the chicken until the liquid has reduced and you get a rich sauce. This should be boiling for 30 - 40 min, depending on the size of your chicken. If your chicken needs more time to cook, add additional warm water and boil until your chicken is ready. Ensure there's enough liquid left to serve the chicken with sauce, which is perfect to run your bread through and the end of the meal - bread scarpetta!
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