Pollo alla cacciatora
Ingredients 4 persons
olive oil
1 clove of garlic pressed
1 teaspoon chili flakes
6-8 sage leaves finely chopped
3 sprigs of rosemary chopped finely
4-8 chicken chops or drumsticks (unseasoned and skin removed)
2-3 tablespoons flour
1 glass of red wine
1 bottle of passata (Mutti)
Casserole
🕐 15🔪 45-60 🍳 👩🏼🍳
1. Put the frying pan on a low heat and put in the olive oil with the chilli flakes. Then add the garlic.
2. When the garlic starts to sizzle a little, add the fresh herbs. Stir well and bake for 1-2 minutes.
3. In the meantime, dip the chicken pieces in the flour
4. Put the chicken pieces in the pan and stir them a little in the oil with the spices. Turn up the heat a little.
5. Fry the pieces on both sides until light brown.
6. Deglaze with the red wine and allow it to evaporate slightly. Then add the tomato sauce, so that the chicken is almost covered. Heat it through thoroughly.
7. Put the pan on a hot plate or a low flame. Cook the chicken pieces very slowly. If they are on a low heat, they can also be left on the heat a lot longer. Make sure that the moisture does not evaporate too much. If it does, add a quarter of a cup of hot water.
8. Serve the chicken warm.
👉🏽 Deze kip is heerlijk met wat warm brood en een frisse groene salade of sperzieboontjes met balsamicoazijn erdoor.
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