Recipes in the world of Flavilo

Pollo alla Cacciatora served with fresh bread

Pollo alla Cacciatora

Pollo alla Cacciatora is a traditional Tuscan dish whose name translates to \'chicken cooked hunter's style.\' This dish reflects the simplicity and rich flavors of Tuscan country cuisine, made special by fresh local ingredients and slow cooking. It is often prepared at family gatherings and served with bread or pasta to highlight the rich, tomato-based sauce.

Prep Time 20 min
Preparation 1 hr
Total 1 hr 20 min
450 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1.2 kg Chicken (legs and breasts, cut into pieces)
⭕ 1 db Onion (chopped)
⭕ 3 cloves Garlic (crushed)
⭕ 2 db Carrots (diced)
⭕ 2 szál Celery stalks (chopped)
⭕ 400 g Canned crushed tomatoes
⭕ 200 ml Dry white wine
⭕ 250 ml Chicken broth
⭕ 3 tbsp Olive oil
⭕ 2 szál Fresh rosemary (sprigs)
⭕ 2 db Bay leaves
⭕ 1 tsp Salt
⭕ 0.5 tsp Ground black pepper

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    Preparation Steps

    1

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the skillet and set aside.

    2

    In the same skillet, sauté the onion, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes.

    3

    Pour in the white wine and cook until the alcohol has evaporated, about 2-3 minutes.

    4

    Return the chicken to the skillet. Add the crushed tomatoes, chicken broth, rosemary sprigs, and bay leaves. Season with salt and pepper.

    5

    Cover the skillet, reduce heat to low, and simmer for 40-50 minutes, or until the chicken is tender and the flavors have melded.

    6

    Serve hot with fresh bread or pasta. Garnish with fresh rosemary sprigs.