Here is my version, with or without potatoes, of chicken cacciatore — simple and tasty.
A recipe for everyone: easy and economical. How do you make it? If you like, you can tell me in the comments; I always appreciate feedback.
Below you can also find other chicken recipes….
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 chicken (cut into pieces)
- 6 potatoes (small, yellow-fleshed)
- 20 cherry tomatoes
- 3 cloves garlic
- 1 shallot
- 2 sprigs rosemary
- 6 leaves sage
- to taste salt
- 1 tablespoon capers (salt-packed) (rinsed)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1 teaspoon tomato paste (triple concentrate)
- to taste dried chili pepper
Tools
- 1 Enameled cast-iron pot
Steps
First, heat the extra-virgin olive oil in an enameled cast-iron casserole (I love them and cook almost everything in these) or in an aluminum frying pan, then add the peeled shallot cut into large pieces and the chili pepper.
If you don’t want to use all pieces of the chicken you can make the same recipe with drumsticks or thighs.
When the pan is hot, add the chicken pieces (previously salted), the rosemary sprigs, the sage and the garlic (with the skin and inner green sprout removed). Brown well on all sides and deglaze with the white wine.
Once the wine has evaporated, add the cherry tomatoes cut into quarters and the capers. Cover and continue cooking over low heat. After about ten minutes add the tomato paste and finish cooking over low heat.
If you want an even richer version, try adding boiled potatoes, peeled and cut into chunks.
When the chicken is cooked and a nice sauce has formed, add the potato pieces to the pot and continue cooking for 5 minutes.
