Chicken 'Cacciatorra'

Chicken 'Cacciatorra'
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 4
  • 1 small whole chicken, cut into 1/4's
  • 1 large glass of full bodied red wine (approx.300ml)
  • 2 med. tomatoes,skinned de-seeded and roughly chopped
  • OR approx. 1/2 tin of chopped tomatoes (without juice)
  • 1 good handful of black olives
  • 1 small onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 small stick of celery, finely chopped
  • 1 large clove of garlic, finely chopped
  • 2 large sprigs of rosemary
  • Olive oil
  • Salt and black pepper to season
1. Preheat oven to 180C (fan oven). Season the chicken pieces with a little bit of salt and pepper.
2. In a large cast iron casserole (with a tight fitting lid), pour in enough olive oil to cover the base of the pan. Heat gently then add the finely chopped veg (except the tomato) and the rosemary sprigs. Sweat over a gentle heat till soft but not browned.
3. Add the chicken to the pan and brown gently on all sides.
4. Add the chopped tomatoes, cook gently for a couple of minutes then add the handful of black olives along with the red wine.
5. Cook over a medium heat for just a couple of minutes, then cover and cook in the pre-heated oven for approx. 1/14 hours, till the chicken is tender and the sauce has reduced slightly.

Chicken 'Cacciatorra'

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This recipe was uploaded by Allora Andiamo

 
 
Italian hunter-style chicken braised with red wine,tomato, garlic,rosemary,black olives and olive oil. Some people like to add pancetta to the sauce but i prefer it without. If you're not a lover of red wine sauces, then use a dry white wine instead ;-)

Method


1. Preheat oven to 180C (fan oven). Season the chicken pieces with a little bit of salt and pepper.
2. In a large cast iron casserole (with a tight fitting lid), pour in enough olive oil to cover the base of the pan. Heat gently then add the finely chopped veg (except the tomato) and the rosemary sprigs. Sweat over a gentle heat till soft but not browned.
3. Add the chicken to the pan and brown gently on all sides.
4. Add the chopped tomatoes, cook gently for a couple of minutes then add the handful of black olives along with the red wine.
5. Cook over a medium heat for just a couple of minutes, then cover and cook in the pre-heated oven for approx. 1/14 hours, till the chicken is tender and the sauce has reduced slightly.
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