Spicy braised chicken (pollo alla cacciatora)

Spicy braised chicken (pollo alla cacciatora)

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / people: 412 kcal
, Fat: 23 g
, Carbohydrate: 12 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp white flour
¼ tsp cayenne pepper
1 tsp salt
1 ⅕ kg chicken drumsticks
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, squeezed
1 red chilli pepper, finely chopped
1 dl red wine

To braise the chicken

1 tin chopped tomatoes (approx. 400 g)
1 dl chicken bouillon
80 g black olives
1 bay leaf
1 tsp sugar
½ tsp salt
a little pepper

To garnish

80 g diced bacon
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How it's done

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Mix the flour, cayenne pepper and salt, toss the chicken pieces in the mixture. Heat the oil in a frying pan. In batches, brown the chicken all over for approx. 5 mins. per batch, remove from the pan. Briefly sauté the onion, garlic and chilli pepper, return the chicken to the pan, pour in the wine.

To braise the chicken

Add the tomatoes along with all the other ingredients up to and including the pepper, heat through. Cover and braise over a low heat for approx. 45 mins., remove the lid and cook for a further 15 mins., season.

To garnish

Without adding any oil, fry the diced bacon in a non-stick frying pan until crispy. Sprinkle over the chicken before serving.

Good to know
Serve with: Polenta


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