Pollo alla cacciatora

4
1 hour 30 minutes

Ingredients

Pollo alla cacciatora

  • 1 chicken, skin-on, jointed
  • 1 white onion, sliced into thin half-rings
  • 3 garlic cloves, crushed
  • 1 sprig of rosemary
  • 500ml of passata
  • 1 tbsp of tomato paste, triple-concentrated
  • 270ml of red wine, (1 glass)
  • 6 tbsp of extra virgin olive oil
  • 3 juniper berries, crushed
  • black pepper
  • table salt

Method

1
To begin, place a stainless steel or enamel pan over a medium heat with 3 tbsp of the oil. Pan-fry the chicken in batches (without overcrowding the pan), browning all over
2
When all of the chicken has been browned, set aside and cover
3
Pour the red wine into the pan and deglaze, scraping any meaty residue from the bottom of the pan. Allow to simmer for 5 minutes, then set the reduction aside
4
Add the remaining oil to the pan and fry the onion, garlic, juniper berries and rosemary until the onions are gold and translucent
5
Add the chicken pieces to the pan with the tomato paste and fry for 5 minutes over a medium heat
6
Increase the heat and add the red wine reduction. Cook for 5 minutes more, then stir in the passata
7
Place a lid on the pan and gently stew the pollo alla cacciatora over a low heat for 1 hour
8
Season with salt and a dash of black pepper. Serve piping hot with bread, white rice or polenta