Chicken Cacciatore
Savor the rich, rustic flavors of Pollo alla Cacciatora, a hearty Italian chicken stew that's simply irresistible.
Ingredients
- 1.6 kg chicken thighs and chicken breasts with skin and bone
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, finely chopped
- 2 red bell peppers, cut into strips
- 2 dl dry white wine
- 800 g chopped tomatoes
- 2 sprigs rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 dl water
How to make it
- Pat the chicken pieces dry with paper towels and season them with the salt and black pepper.
- Heat the olive oil in a large wide pot over medium-high heat and brown the chicken in batches until the skin is deep golden on both sides, then set it aside.
- Lower the heat to medium and add the onions to the same pot; cook them slowly for 6 to 8 minutes until soft and glossy.
- Add the garlic and red bell peppers and stir for 2 minutes, just until the garlic smells fragrant and the peppers begin to soften.
- Pour in the white wine and let it bubble for 2 minutes, scraping up the browned bits from the bottom.
- Add the chopped tomatoes, rosemary, and water, then return the chicken to the pot with any juices.
- Cover partly and simmer gently for 35 to 40 minutes, turning the pieces once, until the chicken is tender and the sauce is thick and brick-red.
- Rest the pot off the heat for 5 minutes, then serve the chicken on a wide shallow plate with the peppery tomato sauce and softened onions spooned over it.
