Pollo alla cacciatora

pollo alla · from Italy · Secondi Piatti

Ingredients (for 4 people)

• 4 chicken legs or 1 whole chicken cut into pieces
• 4 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 2 carrots
• 1 celery stalk
• 200 grams brown mushrooms
• 100 milliliters dry red wine or white wine
• 400 grams canned chopped tomatoes
• 100 grams black olives
• 2 tablespoons capers in brine, rinsed
• 1 rosemary sprig
• 2 bay leaves
• Salt
• black pepper
• some chicken broth as needed
• fresh parsley.

Preparation

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large Dutch oven and brown the chicken in batches on all sides, then remove it.
3. In the same pot, sweat the finely diced onion, the pressed garlic, the diced carrots and the celery for about 8 minutes.
4. Add the sliced mushrooms and fry for another 5 minutes.
5. Deglaze with the wine and let it reduce a little.
6. Add the tomatoes, olives, capers, rosemary and bay leaves.
7. Return the chicken to the pot.
8. Cover and braise over low heat for about 45 to 60 minutes until the chicken is cooked through and tender.
9. Stir occasionally, adding a little chicken broth if needed.
10. Before serving, remove the herb sprigs and sprinkle with chopped parsley.
11. Crispy ciabatta or polenta goes well with it.