Chicken Cacciatore

Meat 1 h 4 servings Medium ~550 kcal

by Tavolino

A classic traditional Tuscan main course, featuring chicken legs browned with vegetables and pancetta, deglazed with white wine and slow-cooked in a flavorful cherry tomato sauce.

Ingredients

Carrot 1
Onion 1
Celery stalk 1
Chicken legs 1,2 kg
Cherry tomatoes 400 g
Pancetta 80 g
White wine 1/2 glass
Salt to taste
Olive oil to taste

Preparation

1
Wash and clean the carrot, onion, and celery stalk.
2
Dice the prepared vegetables into small cubes.
3
Heat a drizzle of olive oil in a large pan.
4
Add the diced vegetables and the 80 g of pancetta to the pan.
5
Sauté everything until well browned.
6
Place the 1,2 kg of chicken legs in the pan with the sautéed vegetables.
7
Brown the chicken for about 30 minutes, turning it often to crisp the skin.
8
Pour in the 1/2 glass of white wine and deglaze over high heat.
9
Remove the chicken legs from the pan and set them aside temporarily.
10
Add the 400 g of cherry tomatoes to the pan juices and season with salt.
11
Cook the sauce for 15 minutes.
12
Return the chicken to the pan with the sauce.
13
Cover with a lid and cook over low heat for another 10 minutes.