The chicken alla cacciatora or the huntress is a traditional Tuscan second dish, well known and appreciated in Italy, especially in the north of the country. This recipe is easy to prepare and very tasty thanks to the presence of ingredients full of flavor, such as garlic, tomato and red wine, which enhance this type of meat.
The origin of this dish would be in the peasant kitchen, being transmitted like all good recipes over time. It was widely used when on festive occasions they had to settle for cooking the little that was available, for example, the chicken and vegetables from their farms and that they produced themselves.
The recipe that I bring you today It is prepared in the oven, so you avoid having to watch the pot, but classically it is done by slowly cooking the stew in a saucepan. You can use the cooking method that suits you best, both ways come out impressive.
Start by seasoning the chicken shanks with salt and black pepper. Put them in a bowl and add a clove of crushed garlic, bay leaves and a sprig of rosemary. Add the red wine covering the meat and let it marinate at least an hour or even better a whole night in the fridge. When the chicken is marinated, drain it and dry it with kitchen paper, then flour it, shaking off the excess flour. Reserve the marinade. Preheat the oven to 180ºC.
In a saucepan that is also suitable for the oven, add the oil to heat. Sauté the stilts in batches until golden brown, reserving them on a plate. Meanwhile, make slices with the clove of garlic and fry it in the pan without browning it. Add the chopped anchovies, the sliced olives and the chopped tomato. Pour the chicken stilts and the marinade on top. Bring to a boil.
Place the casserole in the oven covered, if we do not have a lid that resists the heat put two sheets of aluminum foil covering her. Bake for an hour and a half. Remove bay leaf and rosemary and serve.
With what to accompany the chicken to the jacket
This recipe from chicken alla cacciatora It can be accompanied with a salad or a mushroom garnish, but the classic thing would be to serve it with cannellini-type beans, a kind of kidney-shaped white beans consumed in Italian cuisine.
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