Chicken broth (or chicken)
- The chicken cacciatore is a second dish of Tuscan tradition, well known and appreciated in our country, especially in the northern regions of Italy.
- This recipe is really simple to prepare and very tasty thanks to the presence of savory ingredients, such as onion, tomato, and red wine to enhance the flavor of the chicken.
- The origins of this recipe, once again are to be found among the poor people who used what he had on hand to be able to feed. For this reason, the chicken (hen and more), which was bred by farmers, became in the days of celebration, a lavish meal enriched with garden vegetables and flavor of red wine just opened.
preparation
- Begin the preparation of the recipe by cleaning your chicken and cutting it into pieces, leaving the skin that will give more flavor to the recipe. Heat the oil in a frying pan and fry the chicken pieces (1) from both sides for about 10 minutes until golden. At this point, add the chopped onion finemete (2), garlic, chopped carrots (3)
- and celery (4), a pinch of salt, pepper and rosemary (5), leaving all sauté for another 5 minutes. When everything is well colored, pour over chicken red wine (6) and let it evaporate.
- Then add the tomatoes (7), cover with a lid (8) and let it cook on medium heat for at least 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken dries, add a ladle of hot water or broth (if desired, at this point, you can add to your chicken cacciatore a sprig of thyme and a little nutmeg to give it a touch of extra flavor). Once cooked, add a handful of chopped parsley (9) and serve hot with a side of polenta or mashed potatoes.
