Chicken Cacciatore

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

Let’s do some braising. Hunter-style! The chicken cacciatore recipe is very suitable for that, so have a few drumsticks ready, together with canned tomatoes, vermouth, and a number of spices. And if you’re looking for the real Italian experience, then you better serve the cacciatore with polenta!

Ingredients Needed for Chicken Cacciatore

2 tablespoons olive oil
1 pound chicken drumsticks
1 onion, minced
2 garlic cloves, minced
1 teaspoon paprika
1/2 chili pepper, finely sliced
8 ounces canned tomatoes
1 tablespoon tomato paste
1/2 cup vermouth
1 tablespoon lemon juice
1 teaspoon sweet paprika
2 ounces green olives, pitted

How to Cook Chicken Cacciatore

  1. Heat the olive oil in a saucepan over medium heat.
  2. Turn the heat up, add the drumsticks, and cook them for 1 minute on both sides.
  3. Cover the saucepan with the lid and cook for 10 minutes more.
  4. Remove the seared drumsticks and set them aside. We’ll use the drippings in the saucepan to further cook the vegetables.
  5. Add the onion and garlic and turn the heat back to medium. Cook and stir until tender.
  6. Stir in the paprika and chili pepper.
  7. Add the canned tomatoes and tomato paste. Cook and stir for 2 minutes. Add the vermouth in the process.
  8. Add the seared drumsticks, cover with the lid, and cook for 30 minutes.
  9. Drizzle with lemon juice, sprinkle with sweet paprika and throw in the green olives. Serve warm.

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