Italian recipes
Chicken cacciatore (chicken with tomatoes and wine)
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40 min
Serves 4
Italian
Ingredients
- 1 whole chicken, cut up in pieces (you can also use chicken pieces of your choice) 1 whole chicken, cut up in pieces (you can also use chicken pieces of your choice)
- 1/2 cup olive oil (for browning the chicken) 120 ml olive oil (for browning the chicken)
- 1 large onion, sliced or roughly chopped 1 large onion, sliced or roughly chopped
- 3 cup canned or fresh tomatoes (cubed) 720 ml canned or fresh tomatoes (cubed)
- 2–3 clove garlic (chopped or sliced) 2–3 clove garlic (chopped or sliced)
- 1 tsp dried oregano 4.9 ml dried oregano
- 1 tsp dried basil 4.9 ml dried basil
- 1/2 cup white wine 120 ml white wine
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
Method
In a large cooking pot over medium heat, add the olive oil, bring to a heat and brown the chicken pieces.
Add the onion and cook until transluscent but not brown. Add the garlic, the dried oregano and basil and cook for about 1/2 a minute. Add the tomatoes and season with salt and pepper. Cover and simmer for 20-25 minutes. Uncover and add the white wine. Taste and adjust with salt and pepper, to taste. Cook for 5 more minutes or until the sauce has the right consistency.
Serve with Italian bread and a simple green salad.
Add the onion and cook until transluscent but not brown. Add the garlic, the dried oregano and basil and cook for about 1/2 a minute. Add the tomatoes and season with salt and pepper. Cover and simmer for 20-25 minutes. Uncover and add the white wine. Taste and adjust with salt and pepper, to taste. Cook for 5 more minutes or until the sauce has the right consistency.
Serve with Italian bread and a simple green salad.
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