Pollo alla cacciatora

Name: pollo alla cacciatora
Cook time: 15 min
Total time: 155 min
Yield: 4
Cuisine: Italian
Ingredients: 4 free range chicken legs; 3 toe garlic; 250 ml Gigondas red wine; 2 twig sprig of rosemary; 20 g wheat flour; el (peanut) oil; 850 ml pomodoro San Marzano canned tomatoes; 90 g sun ripened Taggia olives (à 180 g, Excellent); 1 el balsamic vinegar; 2 el capers

Stew of chicken, rosemary, tomato, capers and red wine.

Ingredients

Directions

Sprinkle the chicken with pepper and salt. Squeeze out the garlic. Put the chicken in a bowl and add the wine, sprigs of rosemary and garlic.
Let the chicken marinate in the refrigerator for at least 1 hour.
Remove the chicken from the refrigerator and pat dry. Keep the marinade. Sprinkle the chicken with the flour. Slice the rest of the garlic.
Heat the oil in a frying pan and cook the garlic for 1 min on medium heat. Add the chicken and brown all around.
Add the marinade, tomatoes, olives and balsamic vinegar and bring to the boil. Let 60 minutes with the lid on the pan on low heat.
After 40 minutes, remove the lid from the pan, add the capers and simmer for another 20 minutes.