Name: Pollo alla Cacciatora
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.2 kg chicken, cut into pieces; 2 count bell peppers, sliced; 1 count onion, sliced; 3 cloves garlic, sliced; 400 g San Marzano tomatoes, crushed; 100 g black olives, pitted; 150 ml dry red wine; 60 ml olive oil; 2 sprigs fresh rosemary; salt and black pepper (to taste)

Method

Brown the chicken

Season the chicken pieces and brown them in olive oil over medium-high heat on all sides, then set aside.

10 min

Soften the vegetables

In the same pot, cook the onion, bell peppers and garlic over medium heat until softened.

8 min

Deglaze with red wine

Pour in the red wine and simmer, scraping the pot, until it reduces by half.

3 min

Return chicken and add tomatoes

Return the browned chicken to the pot and add the crushed tomatoes, olives and rosemary.

Braise until tender

Cover and simmer on low heat until the chicken is fully tender and the sauce has thickened.

Check a thigh piece near the bone — the meat should pull away easily when it is done.

40 min

Rest and serve

Let the pot rest off the heat for five minutes before serving so the sauce settles.

5 min

Pollo alla Cacciatora

Ingredients

Method

Reviews · 0