Chicken Cacciatore
Ingredients
- 4 pcChicken leg (cut in half)
- 30 gWheat flour (for dredging)
- 3 tbspExtra virgin olive oil
- 1 pcYellow onion (finely chopped)
- 1 pcCarrot (small dice)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (crushed)
- 250 gButton mushroom (quartered)
- 150 mlRed wine (full-bodied)
- 1 pcRosemary (fresh sprig)
- 1 pcThyme (sprig)
- 50 gBlack olive (pitted)
- 400 gCanned crushed tomatoes
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce will be even better the next day.
