“Unleash your inner chef with Pollo alla Cacciatora! Season four chicken thighs and drumsticks with salt and pepper. Dredge in flour. Heat olive oil, add finely chopped onion, minced garlic, and optional bell pepper. Pour in a cup of dry red wine if you wish. Add a can of diced tomatoes with juices, half a cup of chicken broth, and two tablespoons of tomato paste. Season with two bay leaves, a teaspoon each of dried oregano and thyme, half a teaspoon of dried rosemary, and a quarter teaspoon of red pepper flakes. Garnish with fresh parsley. Enjoy this Italian classic! If you enjoyed this, remember to share and subscribe!”
Ingredients:
4 chicken thighs, bone-in and skin-on
4 chicken drumsticks, bone-in and skin-on
Salt and freshly ground black pepper, to taste
All-purpose flour, for dredging
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, sliced (optional)
1 cup (240ml) dry red wine (optional)
1 can (14 ounces/400g) diced tomatoes, with juices
1/2 cup (120ml) chicken broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Instructions:
Season the chicken thighs and drumsticks with salt and pepper. Dredge them in flour, shaking off any excess.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces to the skillet and brown them on all sides, about 5 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Once browned, remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion, minced garlic, and sliced bell pepper (if using). Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
If using, pour in the red wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes until it reduces slightly.
Stir in the diced tomatoes with their juices, chicken broth, tomato paste, bay leaves, dried oregano, dried thyme, dried rosemary, and red pepper flakes (if using).
Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
Cover the skillet with a lid and let the chicken simmer over low heat for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally and add more broth if the sauce becomes too thick.
Once the chicken is cooked, remove the skillet from the heat. Discard the bay leaves.
Serve the Pollo alla Cacciatora hot, garnished with chopped fresh parsley. This dish pairs well with crusty bread, pasta, or polenta.
Unleash Your Inner chef with Polo alaka atur season four chicken thighs and drumsticks with salt and pepper dredge in flour heat olive oil add finely chopped onion minced garlic and optional bell pepper pour in a cup of dry red wine if you wish add a can of DIC
Tomatoes with juices half a cup of chicken broth and 2 tbsp of tomato paste season with two bay leaves a teaspoon each of dried oregano and Thyme half a teaspoon of dried rosemary and 1/4 teaspoon of red pepper flakes garnish with fresh parsley enjoy this Italian classic if you enjoyed this remember to
Share and subscribe