ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)
This recipe is a famous Italian recipe called Pollo alla Cacciatora. It became famous in the US as well, it's an easy recipe that you can make it at home.
Provided by Nonna Box
Categories Secondi
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 12
Steps:
- First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
- Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
- At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
- When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
- Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
- Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.
- Note
Nutrition Facts : Calories 336 kcal, CarbohydrateContent 12 g, ProteinContent 1 g, FatContent 27 g, SaturatedFatContent 3 g, SodiumContent 192 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving
ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)
This recipe is a famous Italian recipe called Pollo alla Cacciatora. It became famous in the US as well, it's an easy recipe that you can make it at home.
Provided by Nonna Box
Categories Secondi
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 12
Steps:
- First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
- Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
- At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
- When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
- Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
- Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.
- Note
Nutrition Facts : Calories 336 kcal, CarbohydrateContent 12 g, ProteinContent 1 g, FatContent 27 g, SaturatedFatContent 3 g, SodiumContent 192 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving
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