Pollo alla cacciatora (chicken casserole)

Pollo alla cacciatora (chicken casserole)

Total: 45 min. | Active: 20 min.
lactose-free
Nutritional value / person: 354 kcal
, Fat: 21 g
, Carbohydrate: 11 g
, Protein: 28 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

4 chicken thighs (each approx. 200 g)
1 tsp salt
a little pepper
olive oil for frying
1 tbsp white flour

Casserole

1 tbsp olive oil
4 garlic cloves
3 sprig rosemary
1 kg cherry tomato
1 ½ dl white wine
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Utensils

One casserole dish with a lid

How it's done

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Chicken

Remove the lower thigh bones from the chicken, divide the meat into thighs and drumsticks, season. Heat the oil in a cooking pot. Fry the chicken in batches for approx. 5 mins. each. Remove, coat with flour.

Casserole

Add oil to the same pan. Add the garlic and rosemary, sauté for approx. 2 mins. Add the tomatoes and wine, bring to the boil. Reduce the heat, return the chicken to the pan, cover and braise for approx. 15 mins., stirring occasionally. Remove the lid and cook for a further 10 mins.

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