Chicken Cacciatore
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 695, total fat 36 G., saturated fats 9 G., proteins 38 G., carbohydrates 45 G., fiber 6 G., cholesterol 158 mg, sodium 658 mg, sugar - G.
Calories 695, total fat 36 G., saturated fats 9 G., proteins 38 G., carbohydrates 45 G., fiber 6 G., cholesterol 158 mg, sodium 658 mg, sugar - G.
Chicken cacciatore is a simple Italian dish that you can quickly prepare with readily available ingredients. Chicken thighs are fried until crispy, then simmered with onions in a delicious tomato sauce. Fresh rosemary and a touch of dry white wine add to the sauce to give this chicken its unique Mediterranean aroma and flavor. The chicken turns out incredibly tender and juicy. Serve with polenta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 small chicken thighs with skin and bones, trimmed of excess fat (0.9-1.1 kg)
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 1 large onion, sliced into wedges
- 2 sprigs of rosemary
- 0.5 - 3/4 tsp red pepper flakes
- 0.5 cups dry white wine
- 1 can (800 g) canned whole San Marzano tomatoes, hand-puréed
- 1 cup quick-cooking polenta
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Cooking the dish according to the recipe:
- Rinse the chicken thighs and pat dry with paper towels; sprinkle with 1 teaspoon of salt, then dredge in flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin side down; cover and cook until golden brown, 5-6 minutes per side. Transfer to a plate.
- Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion begins to darken, about 4 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pot. Add the pureed tomatoes and 1/2 cup of water.
- Return the chicken to the pot, skin side up. Cover and bring to a vigorous boil. Remove the lid, pour the sauce over the chicken, and continue simmering until done, about 8 more minutes.
- Meanwhile, cook the polenta according to package directions; season with salt and pepper to taste. Serve with the chicken.
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