Chicken Cacciatore RecipeCourse: Chicken, Italian, Main Course
Delving into the historical roots of this Italian classic, Chicken Cacciatore has graced tables since the Renaissance era. Its rustic origins echo a time when hearty, natural ingredients were the essence of every dish. Fast forward to today, and this recipe still embodies wholesome goodness.
Now, let’s talk health. With red bell peppers, mushrooms, and aromatic herbs like sage and rosemary, this dish is a nutrient powerhouse. It’s like a nutritional symphony, each ingredient playing a vital role. Think of it as the Avengers of recipes, with antioxidants and vitamins teaming up for your well-being.
And don’t forget the red wine – a touch of historical sophistication. It’s not just for flavor; it adds a dash of antioxidants, making this Chicken Cacciatore a powerhouse of taste and health, like a symphony of flavors dancing on your palate.
With a sprinkling of fresh parsley as the final act, this recipe isn’t just a meal; it’s a celebration of tradition and good living. So, gather your ingredients, roll that chicken in flour, and embark on a journey back to the heart of Italian culinary history. Buon appetito!
400 g (14.3 oz) chicken, cut into pieces, with skin and bones
Half a large white onion, diced
1 medium red bell pepper, cut into strips
200 g (7.1 oz) champions, thinly sliced
3 tbsp all purpose flour
4 large cloves of garlic
3 tbsp olive oil
60 ml (2 fl oz) red wine
450 ml (15.5 fl oz) chicken broth
1 tbsp honey
2 tbsp concentrated tomato paste
1 tbsp fresh Rosemary leaves
1 tbsp fresh sage leaves
2 tbsp chopped fresh parsley for topping (optional)
1 tsp Italian seasoning
Salt/pepper to taste
- Sprinkle each side of the chicken with salt and pepper.
- Roll the chicken in flour on all sides.
- Fry the chicken on all sides in olive oil until golden brown.
- Set the meat aside on a plate.
- Sauté the onion and garlic in olive oil for 5 minutes until the onion is soft.
- Add mushrooms and red bell pepper to the pan and fry until golden brown, about 10 minutes.
- Add red wine and honey to the pan and let the mixture simmer for about a minute.
- Then add chicken broth, tomato paste, salt, chopped sage leaves, rosemary leaves and Italian spices to the pan. Cook the mixture for about 5 minutes.
- Add chicken to the mixture and cook over low heat for about 40 minutes with the lid closed.
- Sprinkle the completed dish with fresh parsley.