Friday, March 1 2024

Pollo alla Cacciatora or Pollo alla Fiorentina, is a typical Tuscan recipe that has its origins in the region’s peasant culinary tradition.

The recipe has as its main protagonist the chicken precisely, browned together with classic vegetables, blended with wine and cooked further in tomato puree to make the meat soft and appetizing.


 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 whole chicken
  • 1 cup of peeled tomatoes
  • 1 cup of red wine
  • 2 stalk of celery
  • 2 clove of garlic
  • 2 carrots
  • 2 onions
  • salt, pepper and extra virgin olive oil to taste

 

 

VIDEO RECIPE:

 

 

METHOD

Dissect chicken and set aside.

Dice the celery, carrot, and onion.

Sauté 2 cloves of garlic in a pan with extra virgin olive oil, remove them and sauté the previously diced celery, carrot and onion for about 10 minutes.

In another pan, with a drizzle of extra virgin olive oil, let the chicken brown.

Once browned, add the chicken to the sautéed carrot, celery and onion and deglaze with red wine.

We let the wine fade and add the tomatoes, crushing them with our hands.

We put the lid on and let it cook for about 40 minutes on low heat (halfway through cooking we turn the chicken).

Plate and…. enjoy!

 

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