Chicken Cacciatore

Tender chicken falling off the bone, simmered in a thick, glossy red wine and rosemary sauce. The aromas are deep and rustic, with a sauce that perfectly coats every piece.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 629
• Protein: 38 g
• Carbs: 19 g
• Fat: 46 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 30 g Wheat flour ( for dredging )
• 3 tbsp Extra virgin olive oil
• 1 piece Yellow onion ( finely chopped )
• 1 piece Carrot ( small dice )
• 1 piece Apium graveolens ( sliced )
• 2 piece Garlic ( crushed )
• 250 g Button mushroom ( quartered )
• 150 ml Red wine ( full-bodied )
• 1 piece Rosemary ( fresh sprig )
• 1 piece Thyme ( sprig )
• 50 g Black olive optional ( pitted )
• 400 g Canned crushed tomatoes

Instructions

1. Browning the chicken

   In a sauté pan with olive oil, brown the chicken pieces previously dredged in flour. The skin must be crispy and achieve a uniform hazelnut color. Remove and set aside.

2. Sautéing aromatics

   In the same fat, toss in the minced onion, carrot, and celery. Let them soften without burning until the earthy aromas fill the pan.

3. Deglazing and reduction

   Add the mushrooms, then deglaze with red wine. Scrape the bottom well to release the cooking juices. Let reduce by half until the liquid becomes syrupy.

4. Simmering

   Return the chicken to the pan. Add the crushed tomatoes, crushed garlic, thyme, and rosemary. Cover and simmer on low heat until the meat is fork-tender.

Chef's tips

• Don't rush the initial browning: the caramelization of the skin provides all the depth to the sauce.
• If the sauce reduces too quickly, add a small ladle of water or stock to maintain the creaminess.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce will be even better the next day.