The best chicken cacciatore
Votes: 4
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 878, total fat 61 G., saturated fats 16 G., proteins 60 G., carbohydrates 12 G., fiber 3 G., cholesterol 324 mg, sodium 1319 mg, sugar 5 G.
Calories 878, total fat 61 G., saturated fats 16 G., proteins 60 G., carbohydrates 12 G., fiber 3 G., cholesterol 324 mg, sodium 1319 mg, sugar 5 G.
Italian chicken cacciatore is the perfect, delicious dinner for the whole family. Dark chicken meat (thighs and drumsticks) is sautéed in butter and then braised in a rich wine-tomato sauce until tender, creating a flavorful, rustic, homemade dish. Chicken cacciatore is delicious on its own or with side dishes, especially tender 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:
- 1/4 cup olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- 110 g pancetta, diced
- 2 small carrots, peeled and diced (about 3/4 cup)
- 1 stalk of celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, chopped
- 1 tbsp. chopped oregano leaves
- 1 cup dry red wine
- 1 can (800 g) canned peeled whole plum tomatoes, mashed
- 2 tbsp finely chopped parsley leaves + extra for serving
We recommend
Recipes with similar ingredients: chicken drumsticks, carrot, celery, plum tomatoes, red wine, oregano, pancetta
Cooking the dish according to the recipe:
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Season the chicken with salt and pepper. Fry the chicken in batches until golden brown, 5-6 minutes per side. Transfer to a plate or baking sheet.
- Drain the oil from the cauldron. Place it over medium heat and add the remaining 2 tablespoons of oil. Add the pancetta and cook, stirring, until crisp, 4-5 minutes. Using a slotted spoon, transfer the pancetta to a small plate.
- Reduce heat to medium-low and add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are lightly browned, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
- Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid has evaporated and reduced by about two-thirds, 3-4 minutes. Add the tomatoes and pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Reduce heat to low and bring the sauce to a gentle simmer. Cover and simmer, stirring occasionally, until the flavors meld, 35-40 minutes.
- Meanwhile, preheat oven to 175°C.
- Add the chicken to the sauce, skin side up, cover, and place the casserole in the oven. Bake until the chicken is cooked through and tender, 35-40 minutes. Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm. If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper to taste. Pour the sauce over the chicken and sprinkle with parsley.
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