Called “Pollo alla Cacciatora” in italian, it is a typical recipe from Tuscany (my region).
It’s called “cacciatore/alla cacciatora” because it’s made with only poor ingredients available to peasants (translation of cacciatore is actually hunter).
Although the ingredients are poor and simple, its flavour is strong and amazing!
- 2 Chicken thighs
- 1 Onion
- 1 Carrot
- 1 Celery stalk
- 4-5 Champignon mushrooms
- 1 glass of Red Wine
- 1 sprig of Rosmary
- 1 can of tomatoes
- Oil, Salt, Pepper
- Drizzle a large pan with olive oil and cook the chicken on both sides for about 10 minutes, until golden brown.
- Add the chopped onion, carrot and celery and season with salt and pepper and add the intact rosmary sprig. Let cook everything together for about 5 minutes, then add the red wine and let the alcohol evaporate.
- Meanwhile, in a small pan, brown the sliced mushroom in a little olive oil and season with salt and pepper. When they're golden brown in both sides, add them to the other pan with the rest.
- Add the can of tomatoes, mix everything together and cover the pan with the lid. Let simmer for about 30 minutes (check often to make sure it doesn't burn on the bottom. If it becomes too dry, add some hot water or chicken broth and mix well).