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Deliciously Tender Chicken in Tomato sauce

by Micaela Harrasser

Today I am sharing this traditional chicken recipe known as pollo alla cacciatora (hunter’s chicken). It’s made of chicken slowly cooked in a rich tomato sauce. The result is amazing: the sauce absorbs all the juices from the chicken becoming super flavorful.

Originally from Tuscany, this chicken recipe is quite peculiar for being cooked in a tomato sauce (instead of the more common beef). You can use a whole chicken or, like me, chicken thighs (I find them tastier and juicier).

It’s important that the tomato sauce has some flavor in it: you can either use fresh tomatoes when in season, or make a quick tomato sauce on the side (as you’ll see below) where you add extra flavors (soffritto and a stock cube). This is how you get that utter deliciousness! Enjoy!

[ratings]

Deliciously Tender Chicken in Tomato sauce

Serves: 6x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 12x small chicken thighs
  • 1 can tomato passata (I use mutti)
  • 1 can tomato concentrate
  • soffritto (1 onion 1 carrot and 1/2 celery stalk finely chopped)
  • olive oil 
  • 1 vegetable cube stock
  • salt and pepper a pinch
  • 1 glass red wine
  • fresh rosemary

Instructions

  1. First, prepare the tomato sauce: in a pot, add the chopped vegetables (soffritto) and cook them in some oil on a medium heat until tender, about 5 minutes.
  2. Add the tomato can and concentrate, one glass of water (you can rinse the tomato cans with that), the stock and cook on medium heat (it has to bubble up quite a bit) for about 30-35 minutes until reduced.
  3. Once the sauce it's ready, on a wide non-stick pan heat up a little oil.
  4. Add the rosemary and the chicken and cook until the chicken skin gets crispy and golden, about 5 minutes on each side. 
  5. Add the red wine and cook on high heat until the alcohol has evaporated (you won't smell it anymore).
  6. Add the tomato sauce.
  7. If it doesn't cover all the chicken, turn the chicken pieces halfway through.
  8. Cook until the sauce is reduced and has become quite dry (see below).
  9. The chicken is ready!

Notes

Storage: it can keep in the fridge for up to two days.

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