Chicken cacciatore
Cacciatore means hunter in Italian and dished that type are simple, rustic, prepared using various meats or sausages and tomatoes, mushrooms, onions, garlic, various herbs, and often red wine. This food is often referred to as Italian farmhouse food. The most popular cacciatores in Italy are made from chicken, but also rabbit and beef.
This dish is very easy to prepare and as is often the case with simple dishes, this dish is very tasty. Cacciatore can be served with baked potatoes, pasta, or rice, and is very tasty when served with good Italian bread.
Preparation time: 1.5 hours
Level: Easy
Serves: Four to six
Ingredients:
1 kg of boneless chicken pieces
One 400 g can of canned tomatoes
3 smaller carrots, sliced
2 celery stalks, sliced
A handful of champignons halved or cut into desired pieces
3-4 medium cloves of garlic, crushed
100 ml of good red wine
A sprig of fresh thyme or 0.5 teaspoons of dried thyme
A small bunch of chopped parsley
Olive oil for browning
Season with sea salt and freshly ground black pepper
Preparation:
- Brown the chicken on both sides in olive oil in a heavy-bottomed broiler.
- Chop onion, garlic, carrots, celeriac, mushrooms, thyme, and parsley.
- Put the browned chicken pieces aside and brown the vegetables in the same pot for about 5 minutes on higher heat.
- Season the chicken and vegetables with black pepper and sea salt.
- Add red wine and canned tomatoes, thyme, and canned tomatoes, mix and put the chicken pieces on top of the tomato-vegetable sauce.
- Cover and simmer on low heat for about 45 minutes until the chicken is very tender.
- Serve the food with pasta, rice, baked potatoes, or nice Italian bread.
Ready!!