Italian Chicken Cacciatore
Here's an easy recipe for a tasty Italian Chicken Cacciatore, so you can make it at home for a quick dinner.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 large pan
- 1 silicone spoon
Ingredients
- 2 chicken thighs
- Belmorso Extra Virgin Olive Oil 5 lt
- 1 onion
- 2 carrots
- 1 celery stalk
- 2 garlic cloves
- salt and pepper
- rosemary, fresh or dry You can replace rosemary with oregano or use both. And you can also try it with mixed Italian herbs, like thyme and marjoram. You can also add a few leaves of aurel, about 2, and then discard before serving.
- 1 can chopped tomatoes 400 gr
- 1/2 glass red wine
- fresh parsley to garnish optional
Instructions
- Wash, peel and chop the carrots and celery into small cubes for your soffritto.
- Then, do the same for the garlic and onion.
- Add everything to your larger pot, with 1 or 2 tablespoons Belmorso EVOO, and let them sauté for 5 minutes.
- In the meantime, sear the chicken thighs in your large pan with a little EVOO. Make sure to season them with salt and pepper.
- Add the seared chicken thighs to the soffritto, and add the rosemary.
- Add the red wine, and leave to evaporate for 5 minutes.
- Next, add the chopped tomatoes and mix.
- Cover with a lid, lower the heat, and leave to simmer for about 35 minutes.
- Once ready, take off the heat, and serve with a side of rustic bread.You can garnish with fresh parsley, if you want.Don't forget to drizzle with Novello.
Notes
The calories above don't include the side of bread.