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Pollo alla cacciatora (hunters chicken )

by Marco Biasetti

(0)

PREP TIME
15
COOKS IN
40
SERVES
4 - 6
SKILL LEVEL
Easy

Pollo alla cacciatora – Hunters Chicken: A really traditional dish, easy but impressive! One to impress your guests without too much work!

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INGREDIENTS
  • 1 tin peeled tomatoes or passata
  • I cup vegetable stock
  • I cup red wine
  • 2 carrots
  • 1 stick celery
  • 1 red onion
  • 6 chicken thighs
  • Salt and pepper
  • Sage, Rosemary, Parsley
  • 2 Garlic Cloves
  • Half a cup of black olives
  • Olive oil

 

METHOD

*All cooked in Delivita round dish

METHOD:

  • Light your oven, while its heating up, finely chop your onion, carrot and celery and set aside.
  • Finely chop your herbs and garlic, mix together and set aside. 
  • After half an hour your oven will be ready to begin cooking. Drizzle some olive oil inside the pan and add your vegetable mix. Cook for 2 minutes (your oven should be very hot), then take it out and add your herbs and a glug of vegetable stock. Place back in the oven for another 2 minutes. 
  • Then place your chicken on top, and cook until your chicken turns white - 10–15minutes. 
  • Take the pan out the oven, add in your wine and a little more stock and return to the oven for 2-5 minutes to evaporate the alcohol. 
  • Now add the rest of your ingredients (tomatoes and olives), give it a quick stir and place back in the oven. Place your oven door on, and leave to cook for 30 minutes. 

 

Great served with crusty bread and more wine.

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