Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pollo alla cacciatora. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Il pollo alla cacciatora è un secondo piatto tipico della Toscana. Il pollo alla cacciatora si conserva per un paio di giorni in frigorifero ben coperto da pellicola trasparente. This traditional pollo alla cacciatora recipe from Filippo Trapella makes a brilliantly easy midweek meal idea.
Pollo alla cacciatora is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Pollo alla cacciatora is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have pollo alla cacciatora using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pollo alla cacciatora:
- Get 400 g Chicken
- Make ready 400 g Olive Tomato Sauce
- Take 30 ml Red wine
- Make ready 1 Golden onions
- Prepare 1 Carrot
- Get 1 Rib Celery
- Prepare 1 Garlic clove
- Take to taste Extra Virgin in Olive Oil
- Prepare 1 Spring Rosemary
- Make ready to taste Salt
- Take to taste Black pepper
Chicken alla cacciatora is usually served garnished with parsley and accompanied by bread or creamy polenta. Type the name of the city or region where you want to eat Pollo alla cacciatora. This recipe is a famous Italian recipe called Pollo alla Cacciatora. It became famous in the US as well, it's an easy recipe that you can make it at home.
Instructions to make Pollo alla cacciatora:
- In a saucepan, heat a drop of oil and let it warm for a few moments, then pour the chicken pieces, always starting from the side of the skin. Leave to brown for ten minutes, stirring after a while.
- When the chicken is well colored, add the chopped celery, carrot and onion and then the peeled garlic clove,sprinkle some salt, pepper and drop the rosemary. Mix and cook for another 5 minutes.
- Pour in the red wine and let the alcoholic part evaporate completely. Remove the rosemary and the garlic clove and then add the tomato sauce.
- Mix everything and cover with the lid, cook over moderate heat for 20 minutes.
- Buon Appetito!
Il Pollo alla cacciatora è un secondo piatto della cucina italiana: cosce di pollo o pezzi cotto con Quella che vi regalo oggi è la Ricetta originale del Pollo alla cacciatora, di un ristorante contadino. Il pollo alla cacciatora è un secondo piatto tipico della cucina italiana preparato con pollo tagliato a Sembra che la ricetta originale del pollo alla cacciatora sia nata in Toscana ma ci sono varianti del. This week's Regional Italian recipe is Pollo alla cacciatora, from the region of Tuscany or, as we say, Toscana. Il pollo alla cacciatora è una ricetta povera di origine toscana perfetta per tutta la famiglia. Non esiste una sola versione, infatti noi vi daremo diverse varianti con ingredienti semplici e gustosi.
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