The Chicken Cacciatore is one of the most commonly cooked dishes across our regions. The recipe is very easy and requires few, simple ingredients. If you prefer certain chicken parts, instead of buying a whole chicken you can choose wings or drumsticks, the result will not change.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 550.75 (Kcal)
- Carbohydrates 8.99 (g) of which sugars 0.48 (g)
- Proteins 44.28 (g)
- Fat 36.84 (g) of which saturated 9.83 (g)of which unsaturated 16.62 (g)
- Fibers 1.92 (g)
- Sodium 719.84 (mg)
Indicative values for a portion of 245 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 whole chicken (about 3 lb / 1.4 kg)
- 20 Taggiasca olives (pitted)
- 1 onion
- 1 stalk celery
- 1 carrot
- 1/3 cup dry white wine (about 100 ml)
- 1 clove garlic (unpeeled)
- 2 sprigs rosemary
- 4 leaves sage
- 1 2/3 cup tomato purée (passata) (about 400 ml)
- 3/4 tsp fine salt (about 5 g)
- 3 1/2 tbsp extra virgin olive oil (about 50 ml)
Tools
- Tegame
- Bilancia pesa alimenti
- Tagliere
Steps
Cut the chicken into pieces, singe any remaining feathers and rinse under running water. In a pan put the extra virgin olive oil, the chopped aromatics, the bundle tied with string made of rosemary and sage, and the unpeeled garlic clove. As soon as they start to sizzle, add the chicken pieces skin-side down, let them brown on all sides over medium heat for 5 minutes and add the olives.
Pour the white wine and let it evaporate. Add the tomato purée, dilute it with 1-2 ladles of hot water and season with salt. Continue cooking for 45 minutes, turning the pieces from time to time. Serve the chicken cacciatore in a serving pan, pouring the sauce over it, and prepare bread to mop up the sauce.
