Cook the cacciatore for 1 hour and 10 minutes.
How to stew cacciatore
Products
Chicken thighs – 4 pieces
Mushrooms – 100 grams
Tomatoes, canned in their own juice – 800 grams
Capers – 2 tablespoons
Onion – 1 head
Garlic – 4 cloves
White wine, semi-dry – 120 milliliters
Olive oil – 1 tablespoon
Basil – 5 sprigs
Oregano – 0.5 tablespoons of dry
Ground black pepper – 1 pinch
Salt – 1 pinch
How to cook cacciatore
1. Wash chicken thighs, dry and sprinkle with a mixture of salt and black pepper.
2. Heat a large frying pan over a fire, pour a tablespoon of olive oil into it.
3. Gently lower the chicken thighs into the hot oil (put them skin side down) and fry for 5-8 minutes (until lightly browned). Flip the thighs and cook on the other side until browned, 5 more minutes. Put the chicken on a plate.
4. Peel the onion and cut into half rings, finely chop the garlic, cut the mushrooms in half.
5. Drain the oil from the pan (should remain about 1/3) and return it to the stove. Pour onion, garlic and mushrooms into the pan and fry over medium heat for 5 minutes.
6. Add canned tomatoes (pour with juice), capers, wine and oregano to the roast. Mix, add salt and pepper to taste.
7. Return the chicken thighs to the pan and bring to a boil. When the sauce boils, reduce the heat and simmer the chicken with the lid open for 20-25 minutes (depending on the size of the thighs).
8. Put the finished chicken on a plate. Close the sauce with a lid and simmer over high heat for 5-10 minutes (until thickened).
9. Sprinkle the cacciatore with chopped basil before serving.
Tasty Facts
– Cacciatore (from “cacciatore” – hunter) – this is hunting meat cooked on fire with tomatoes, wine and herbs. The game that hunters once prepared in this way is now the easiest to replace with chicken, although in Italy rabbits and lambs are still cooked this way.
– Chicken thighs in the recipe can be replaced with legs, breasts or wings. Cacciatore with chicken breasts or skinless fillets will be less caloric. Tomatoes canned in their own juice can be replaced with fresh ones. This dish is much easier to digest.
– To prepare cacciatore, you can take not only basil with oregano, but also other Italian or Provencal spices (thyme, rosemary, sage, etc.). – Serve
on the cacciatore tablewith fresh white bread.
As a garnish > pasta , rice and vegetables are best served with cacciatore .