Pollo alla cacciatora (chicken casserole)
Ingredients
for 4 people
| 4 | chicken thighs (each approx. 200 g) |
| 1 tsp | salt |
| a little | pepper |
| olive oil for frying | |
| 1 tbsp | white flour |
| 1 tbsp | olive oil |
| 4 | garlic cloves |
| 3 sprig | rosemary |
| 1 kg | cherry tomato |
| 1 ½ dl | white wine |
How it's done
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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