Chicken Cacciatore

Region : Italy

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Serve hot with polenta or mashed potatoes.  Enjoy without moderation with a good glass of Vintense Merlot!

  • 1 chicken
  • 1 clove garlic, crushed
  • 2 large carrots
  •  1 onion
  •  10 cl virgin olive oil
  •  400 g peeled tomatoes
  •  3 stalks celery
  •  1 glass Vintense Merlot
  •  Flat-leaf parsley
  •  1 rosemary sprig
  •  Thyme
  •  Bay leaves
  •  Salt, black pepper
  1. Cut the chicken into pieces without removing the skin for more flavour.
  2. Heat the oil in a cast-iron pan.
  3. Brown the chicken pieces on both sides for about 10 minutes until they are golden.
  4.  Add the finely chopped onion and garlic and cover for 5 minutes.
  5. During this time, chop the vegetables into small pieces.
  6. Add the chopped vegetables, a pinch of salt, the pepper, rosemary, thyme and a few bay leaves.
  7. Pour the red wine over the chicken and reduce the liquid.
  8. Then add the tomato, cover with a lid and allow to cook on a moderate heat for at least 30 minutes.
  9. To keep the dish from becoming dry, add some hot water or stock during cooking.
  10. Before serving, add a handful of chopped parsley

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