Chicken cacciatore
preparation: 10 min
cooking: 50 min
total: 1 hour
For years I believed that the chicken cacciatore was this, then I discovered that the recipe that my mother was preparing was simple chicken with tomato, very good but not at all resembling the original recipe. The chicken cacciatore is in fact a typical Tuscan preparation, dating back to the rural tradition, now the term "alla cacciatora" is used to design rustic and tasty preparations that start from a sauté of vegetables and then with the addition of wine to blend and tomatoes. The versions to prepare this dish are varied, with or without bacon, with white or red wine, with tomatoes or concentrated, I tried this that according to my taste seemed to be the best, fabulous! Girls I spent a little 'Christmas vacation, after months of intense work, I took a little break to do a trip, I needed to detach a little'
METHOD
HOW TO MAKE THE CHICKEN CACCIATORE
Wash, peel the vegetables and cut into cubes.
Heat a little oil in a large pan and sauté the vegetables and the diced bacon.
Brown the chicken legs (with all the skin) in the pan with the vegetables, turning them often until they are golden on both sides (about 30 minutes).
Graduate with a glass of white wine, then raise the chicken and set aside
Add the tomatoes in the pan, season with salt and cook for 15 minutes.
Then put the coscette in the sauce so obtained, cover with a lid and cook the chicken cacciatore, on a gentle flame, still for about ten minutes turning occasionally.
Serve the chicken cacciatore with plenty of bread, because there will be the shoe :)
