Chicken cacciatore recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Description | One of the classic Italian recipes in which rosemary is the characteristic ingredient is Chicken Cacciatore. I have a large rosemary bush where I live now and I use it very often. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 3 garlic (chopped)
- 0.1oz fresh rosemary
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons white vinegar
- sea salt
- 22.8oz chicken (cut into pieces. I’ve used skinned chicken legs, thighs and chicken breasts)
- black pepper (freshly ground)
Directions
Step 1
In a large bowl combine garlic, rosemary, oil, vinegar, salt, pepper and mix thoroughly.
Make 3 small incisions close to the bone on the chicken legs and thighs in order to allow the marinade to penetrate the chicken and to facilitate the cooking.
Add the chicken pieces to the bowl and mix so all the pieces are covered in the marinade.
Cover and refrigerate for at least 30 minutes before cooking.
Step 2
Heat a large pan until it becomes hot.
Add the chicken and marinade to the pan.
Stir-fry over a medium heat, turning until all sides are slightly browned (3-4 minutes).
Lower the temperature and add the stock.
Cover and simmer for 20 minutes or until the chicken pieces are cooked. Then, remove the chicken from the pan, set aside and keep warm.
Step 3
Add the wine mixture to the cooking liquid and stir until the sauce starts to bubble.
Return the chicken to the pan and gently mix at low temperature for 1-2 minutes or until the chicken is warm and all covered in sauce.
Serve hot with boiled new potatoes and green beans.
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