MypinchofItaly
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Chicken cacciatore - Pollo alla Cacciatora, in Italian - is a Tuscan recipe. The origin of this recipe did not include the use of tomatoes or the addition of olives or peppers (chicken with peppers is a Roman recipe) and even less with capers, as there were no plants of capers in Tuscany as instead in Sicily.
The olives were at most added if some housewife had them, but they were not fundamental at all. The most traditional Tuscan Chicken Cacciatore has a red sauce got it by the tomato paste mixed with the Evoo oil. Furthermore, rosemary was not foreseen, but only sage.
(Obviously if you like it with tomato and olives and rosemary, put them there too!)
Serves 4/5, Preparation time 10 mins, Cooking time 40-45 mins
Method
I leave the skin of the chicken because in my opinion it gives more flavor, but if you don't like it, remove it.
Finely chop the onion, carrot and celery into small pieces. In large pan, heat at least three tablespoons of Evoo, add the clove of garlic and let it brown, then you can remove it. Now add the mix of onion/celery/carrot and start to brown them for a few minutes, then transfer the chicken pieces into it. Brown them over medium heat, stirring constantly to keep them from burning, and once browned on all sides, add the half glass of red wine and let it evaporate.
You can also use white (dry) wine if you are not a fan of the red ones.
Meanwhile, heat couple of glasses of water in a saucepan pan and when it is hot (not boiling) add a couple of tablespoons of tomato paste, let it dissolve well and then pour it into the chicken. Add salt and pepper, lower the heat and cover with the lid and add the whole sage leaves. Stir occasionally and wet the chicken with the sauce while it is cooking. Then cover with the lid again and it will be ready in about 40 minutes.
What to do with the sauce? Take some bread and ...
The olives were at most added if some housewife had them, but they were not fundamental at all. The most traditional Tuscan Chicken Cacciatore has a red sauce got it by the tomato paste mixed with the Evoo oil. Furthermore, rosemary was not foreseen, but only sage.
(Obviously if you like it with tomato and olives and rosemary, put them there too!)
Serves 4/5, Preparation time 10 mins, Cooking time 40-45 mins
- 1 whole chicken of 1 kg and a half (you can also use only the breasts or the thighs)
- 1 stalk of celery
- 1 carrot
- 1 clove of garlic
- Half glass of full-bodied red wine
- 1 onion
- 2 tablespoon of tomato paste
- Evoo, to taste
- Salt, pepper and 4 or 5 sage leaves
Method
I leave the skin of the chicken because in my opinion it gives more flavor, but if you don't like it, remove it.
Finely chop the onion, carrot and celery into small pieces. In large pan, heat at least three tablespoons of Evoo, add the clove of garlic and let it brown, then you can remove it. Now add the mix of onion/celery/carrot and start to brown them for a few minutes, then transfer the chicken pieces into it. Brown them over medium heat, stirring constantly to keep them from burning, and once browned on all sides, add the half glass of red wine and let it evaporate.
You can also use white (dry) wine if you are not a fan of the red ones.
Meanwhile, heat couple of glasses of water in a saucepan pan and when it is hot (not boiling) add a couple of tablespoons of tomato paste, let it dissolve well and then pour it into the chicken. Add salt and pepper, lower the heat and cover with the lid and add the whole sage leaves. Stir occasionally and wet the chicken with the sauce while it is cooking. Then cover with the lid again and it will be ready in about 40 minutes.
What to do with the sauce? Take some bread and ...
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I'm pleased you like it..keep me posted