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Fra i secondi della tradizione uno dei più amati: semplice e gustoso, protagonista indiscusso delle domeniche passate in famiglia.
Tempo di cottura
- 1 Ora 20 Minuti
Ingredienti per 4 persone
- 1 Kq chicken thighs
- 10 gr rosemary
- 12 gr garlic
- 500 ml dry white wine
- 40 ml white vinegar
- 4 gr evo oil
- 2 gr ground black pepper
- qb salt
Preparation
- Place chicken pieces in a pan along with evo oil, pepper, and rosemary.
- Let cook for about 1 hour (until the skin becomes crispy and the meat begins to pull away from the bone).
- Deglaze with a cocktail consisting of white wine, vinegar, garlic ( from which we will have removed the soul), and rosemary.
- Allow everything to cook for about 5 minutes
The mouth-watering sauce made with wine, vinegar and rosemary has always been the star of recipes that make us think of Sundays at lunch at grandma's with Chicken cacciatore on the table. Today we prepare it together following the classic recipe, discovering some curiosities about this protagonist of Roman cuisine and beyond...
Identity of a Specialty.
Like many of the most popular and well-known recipes, that of pollo alla cacciatora has its roots in the peasant history of our country. Ingredients, few but good: A barnyard for the chickens to scratch around in, A vineyard and a vegetable garden.
Our grandmothers, their grandmothers before them, and so far back in time, with a free-range chicken, a little wine, vinegar, garlic and rosemary (the simple ingredients they had on hand) managed to create real goodness.
Let's answer a few questions:
- Where did chicken alla cacciatora originate? So many regions of Italy (especially in the center) claim its paternity (Tuscany, Umbria and Lazio in primis) by slightly varying the ingredients.
- Why “alla cacciatora”? Because once upon a time, hunters used to flavor the meat of their prey with garlic and rosemary, the famous combination that manages to give this recipe a truly unique taste.
- Is one chicken worth the other? Absolutely not: the original recipe calls for the use of free-range, free-range chickens with much firmer and tastier meat, the only ones able to fully enhance this dish.
A bit of history we have told you and some curiosities we have revealed: now we just have to leave you to your recipe, without forgetting to wish you bon appetit!
Rachel Ray’s Edition
Ingredients
- 8 pieces bone-in, skin-on chicken, white and dark combined as preferred
- Salt and pepper
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 2 to 3 filets anchovy (optional but recommended)
- 1 large or 2 medium onions (yellow skin), finely chopped
- 2 ribs celery with leafy tops, finely chopped
- 4 cloves garlic, sliced or chopped
- 3 tablespoons drained capers in brine
- About ¾ cup Italian black or green olives, pitted or pit them with the crack of your palm against flat of your chef's knife
- 3 tablespoons fresh rosemary, coarsely chopped
- 2 tablespoons very thinly sliced sage (about 12 leaves, stacked)
- About ¼ cup white balsamic or wine vinegar
- 1 cup white wine
- 1 cup chicken bone broth or stock
Directions
Serves: 4
Pat chicken dry. Heat a large dutch oven or deep skillet with lid over medium-high heat. Season the chicken with salt and pepper. Heat about 2 tablespoons EVOO and add chicken, brown well on both sides 10 to 12 minutes. Remove the chicken to a platter, then reduce heat to medium-low to medium. Add anchovies and stir to melt them into the oil, add onions and celery and soften 5 minutes, add garlic, capers, olives, herbs and soften a few minutes more. Add vinegar, let it evaporate and absorb, add wine and reduce by half, add stock and bring to bubble, add the chicken back to pan, cover and simmer 20 minutes over low heat. Uncover and remove chicken to a platter, then reduce with heat back over medium-high to thicken a bit and spoon over chicken.