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Classic Chicken Cacciatore with a Special Ingredient
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Chicken Cacciatore is one of the really delicious and highly appreciated traditional second courses on the table. • Follow my original recipe and find out how to make chicken cacciatore! • 😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia • 🍳 INGREDIENTS 🍳 • 1 whole chicken (preferably free-range), about 1.5 kg • Celery 80 g Onion 100 g • Carrot 100 g • Sage 3 leaves • Rosemary 1 sprig • 2 bay leaves • Garlic 1 clove • Extra virgin olive oil 50 g • Pitted black olives 80 g • 400 g peeled tomatoes (or tomato puree) • 200 g red wine (or white) • Fresh parsley 1 bunch • Fresh chilli 1 • Vegetable broth to taste • Salt to taste • 🍳 PREPARATION 🍳 00:00 - Chicken Cacciatore recipe intro • 00:10 - Let's start preparing the mince for the sauté. Remove the base end of the celery to obtain the individual ribs, then reduce them lengthwise and mince them. Peel and finely chop the onion and carrot as well. • 01:10 - Cooking mince in a pan with oil • 01:28 - Preparation of chopped aromatic herbs, garlic, sage and rosemary • 01:59 - Placing the chicken pieces in the pan • 02:29 - Added red wine • 02:42 - Adding (optional) olives • 02:51 - Now let's add the tomatoes. • 03:06 - It's time for the broth and the final cooking • 03:20 - The finishing touch, let's chop the parsley • 03:50 - Ingredients • • To make chicken cacciatore, start by cleaning the chicken and cutting it to get all the pieces. Now proceed with the In a large saucepan, heat the extra virgin olive oil and add the celery, carrot and onion, then let them dry for 10 minutes. In the meantime, peel and thinly slice the garlic, then chop it finely together with the aromatic herbs and the internally seeded chilli pepper. Also add this mixture to the sautéed mixture and stir to combine all the flavours. Continue cooking for another 10 minutes. Now arrange the components of the chicken in the pan, so that they do not overlap each other. Drizzle with the extra virgin olive oil and let them brown for 10-15 minutes to whiten them. Deglaze with the wine, then stir to add flavor and continue cooking for a couple of minutes. Add the pitted black olives and the tomato (if you prefer a plain chicken cacciatore, omit this step). Season with salt and let the chicken cook for an hour covered with the lid. A few minutes before the end of cooking, wash the fresh parsley and dry it with a cloth. Chop the parsley quite finely and spread it over the meat. Your chicken cacciatore is ready, serve it still hot!
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