Pollo alla Cacciatora
Chicken thighs seared hard, then braised under a lid with garlic, rosemary, white wine and a splash of vinegar until tender.
- Prep
- 10 min
- Cook
- 1 h
- Servings
- 3 servings
- Difficulty
- Easy
Ingredients
Servings
3 servings
- 500 gboneless chicken thighs
- 4 – 5 clovesgarlic
- 2 sprigsrosemary
- 250 mlwhite wine
- 50 mlwhite wine vinegar
- to tasteolive oil, salt and pepper
Method
Step 1. Season the thighs with salt and pepper and sear them in a pan with a drizzle of oil over high heat until a crust forms.
Step 2. Lower the heat to medium-low, add the chopped garlic and rosemary and let them flavour the oil for five minutes.
Step 3. Add the vinegar and white wine, cover with a lid and cook on low heat for 40 to 50 minutes or until the meat is tender.
Step 4. If there is still too much liquid at the end, cook uncovered over medium heat until the sauce reaches the consistency you like.
Allergens2
Main allergens
- Sulphiteswhite wine, white wine vinegar
Other possible allergens
- Chickenboneless chicken thighs
Worked out from the ingredient list. Always check the labels of packaged ingredients, which may contain other allergens or traces.
Written down on June 5, 2024
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