How to Make MOIST CHICKEN CACCIATORE Like an Italian

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Heat four tablespoons of extra virgin olive oil in a large casserole over medium-low heat.
2. Add all the chicken pieces and brown them on all sides until golden.
3. Meanwhile, crush the garlic cloves (skin on) with a kitchen mallet and add them to the pan.
4. Cover and cook for a few minutes. Remove the lid, turn the chicken, cover again and cook for 10 more minutes.
5. Add the chopped carrots, onion and celery, and move the chicken so the vegetables are not only on top.
6. Cover and cook for about 10 minutes until the vegetables are softer.
7. Move the chicken again, add the fresh rosemary and pour the wine over.
8. Cover and cook for another 10 minutes. Then uncover, turn the pieces once more and cook without a lid until the wine has evaporated.
9. Add the passata (or homemade tomato sauce) and mix it in as well as you can.
10. Season generously with salt and freshly ground black pepper, sprinkle with a little of the parsley and stir.
11. Cover and simmer everything for 10 minutes, then remove the rosemary and garlic.
12. Cook uncovered for the last 10 minutes, then sprinkle over the remaining parsley and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionCarrotCeleryChicken thighChicken wingChicken drumstickPassata