Chicken “cacciatora”


1 chicken of about 1 kg
400 g of ripe or tinned tomatoes
2 carrots
2 stalk of celery
1 onion
3 cloves of garlic
2 spring of thyme
1 glass of white wine
extra virgin olive oil


Clean and singe the chicken, wash and dry well, then cut into 12 pieces.

In 4 tbsps of oil sauté carrots, celery, onion, and chopped garlic, add the chicken pieces and leave to cook uncovered on a high heat.

Deglaze with the wine and allow to evaporate, then add the tomatoes and thyme, and season with salt and pepper.

Simmer uncovered at a law heat for about 40 minutes.


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