Leonardo pacenti's pollo alla cacciatora

Name: leonardo pacenti's pollo alla cacciatora
Cook time: 40 min
Total time: 80 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium sized onion; 1 Red pepper; 3 toe garlic; 250 g chestnut mushrooms; 250 g Cherry tomatoes; 1 kg French corn chicken legs scale 270 g; 5 el traditional olive oil; 4 anchovy fillets in canned oil; 2 dried laurel leaves; 1 sprig of rosemary container 15 g; 100 ml dry white wine; 1 el White wine vinegar; 500 g potatoes with skin

A delicious Italian recipe. Pollo Alla cacciatora (chicken sausage stew) with anchovy fillets and corn chicken legs.

Ingredients

Kitchen Stuff

1 oven-proof frying pan

Directions

Chop the onion. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife (or spoon).
Peel the garlic and crush with the side of a knife. Halve the mushrooms and tomatoes.
Halve the chicken legs between thigh and drumstick with a sharp knife. Sprinkle with salt and pepper.
Heat the oil in the ovenproof frying pan and fry the chicken golden brown in portions. Put the chicken on a plate.
Fruit in the remaining shortening the onion, red pepper, garlic, anchovies, bay leaves and rosemary 4 min.
Add the mushrooms and tomatoes and fry briefly. Quench the wine and vinegar and simmer for 5 minutes on medium heat.
Add the chicken. Shake the pan to mix the ingredients. Put the lid on and let it simmer on low heat for 30 minutes.
In the meantime, preheat the oven to 200 ºC.
Put the pan in the oven for about 10 minutes without a lid.
Meanwhile, cook the potatoes in 15 minutes. Crush them a little with a fork and drizzle with the rest of the olive oil. Serve with the chicken.