Chicken Cacciatore 

Chicken cacciatore. Tender, juicy, tasty. The chicken cacciatore is a second very simple to prepare and tasty to eat, tender and juicy, will conquer everyone at the first bight. Although many claim paternity, it seems that the original recipe for chicken cacciatore was born in Tuscany. A timeless recipe, which has the typical taste of home: what restores, consoles and above all gives a feeling of well-being. We can say with absolute certainty that chicken cacciatore is exactly like meat pizzaiola, they are therefore considered as the two highest institutions of our popular Italian cuisine. For those who do not know this wonderful recipe, it is chicken cut into pieces, browned in a pan and scented with the classic smells: onion, celery and carrot. A second course very simple as greedy that is even able to turn into a rich recipe only and only if it fulfills the most important of tasks: the aim is in the tasty sauce! Now we come to the preparation of chicken cacciatore. That there are so many versions, such as chicken cacciatore in white, is an absolutely well-known fact, so I decided to give you mine, the one that made us feel right at home. If you want to accompany it with a side dish, I can suggest an Umbrian version of the peperonata. 

I prepare it like this and it's delicious! 🙂

Ingredients

1 Chicken, cut into pieces

600 g cherry tomatoes

1 onion

1 Carrot

1 celery rib

1 glass White wine

1 sprig Rosemary

Parsley to taste

150 g Black olives

Flour to taste

Extra virgin olive oil to taste

Salt to taste

Pepper to taste

Preparation

Peel the onion and chop finely, wash the carrot, peel it and chop finely. Remove the leaves and the final part from the celery stalk and chop finely. Wash the cherry tomatoes, cut them in half and set aside. Flour the chicken pieces. In a very large pan, heat a drizzle of extra virgin olive oil over very low heat and add the vegetables for the sauté you have prepared, also add rosemary. Sauté for about 2 minutes, they must be slightly browned. At this point add the chicken cut into pieces. Sauté the meat over high heat, turning the pieces of chicken so as to brown them on all sides, as soon as the chicken is golden add the white wine and evaporate over medium-high heat. As soon as the wine has evaporated, add the chopped tomatoes and olives, half a glass of hot water, salt and add ground pepper. Cook over low heat for about 40 minutes with a lid until the chicken is cooked and a nice sauce has formed, if during cooking the chicken dries too much you can add a little hot water. Serve the chicken cacciatore hot, sprinkling it with the sauce and chopped parsley.

The chicken cacciatore is ready to be enjoyed, enjoy your meal!