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Cacciatore Chicken

Cacciatore Chicken

    

An italian recipe for chicken Cacciatore in a sauce with herbs, peppers, tomatoes and black olives. As a side dish are suitable spaghetti or rice .

Cook

No. of servings

6

Ready in

1 h. 30 min.

Difficulty

medium

 

 

black olives2.75oz80grams
chicken breasts2pcs2pieces
chicken legs2pcs2pieces
chicken stock1.9cup450milliliters
flour medium7oz200grams
garlic3cloves3cloves
ground black pepper0.5tsp½teaspoon
onion7oz200grams
rapeseed oil3tbsp3tablespoon
red pepper7oz200grams
rosemary1tsp1teaspoon
salt2tsp2teaspoon
thyme1tsp1teaspoon
tomatoes14oz400grams
white wine6.75tbsp100milliliters

1. 

chicken legs 2 pcs  chicken breasts 2 pcs

Wash the chicken, remove the skin, bones and cut the thighs and breasts into smaller pieces.

2. 

flour medium 7 oz (200 g)  ground black pepper 0.5 tsp  salt 1 tsp

Coat the chicken pieces in flour mixed with pepper and salt.

3. 

rapeseed oil 3 tbsp

Fry the chicken pieces in hot oil ...

4. 

... from both sides.

5. 

Put the fried pieces of chicken to a baking dish.

6. 

onion 7 oz (200 g)  red pepper 7 oz (200 g)

Fry the finely chopped onion and red pepper in the chicken roast.

7. 

white wine 6.75 tbsp (100 ml)  garlic 3 cloves

When the onion is fried, cover it with wine and let it evaporate. Stir in pressed garlic.

8. 

tomatoes 14 oz (400 g)

Add peeled chopped tomatoes.

9. 

chicken stock 1.9 cup (450 ml)  thyme 1 tsp  rosemary 1 tsp  salt 1 tsp  black olives 2.75 oz (80 g)

Add broth to the sauce and season. Add olives.

10. 

Pour the sauce over the prepared chicken pieces.

11. 

Bake for 45 minutes at 180 °C.

12. 

Mix lightly after backing and you can serve.

Bon appetit!

 

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