Chicken in Italian - recipe with a photo of cooking cacchiatore * Crossfit

Chicken legs - 2 pcs.
Bell peppers green and yellow - 2 pcs.
Rosemary - 2 sprigs
Bay leaf - 3-4 pcs.
Salt and black / red ground pepper to taste
Paprika - to taste
Turmeric - to taste
Olives - 30 g
White wine - 1/3 cup
Oregano - to taste
Garlic - 1-2 cloves

Proteins 30.9 g
Fat 2.6 g
Carbohydrates 17.6 g

A simple step-by-step photo recipe for cooking delicious Italian chicken with aromatic herbs is described below.

Servings Per Container: 2 Servings.

Step-by-step instruction

Chicken in Italian is a delicious dish called "Cacciatore" and is prepared from whole hams without removing the skin or taking out the bones. The dish is simmered in a deep saucepan with herbs, spices and vegetables. Cooking chicken at home is completely easy if you follow the recommendations from the recipe below with step by step photos. You can also use chicken thighs or legs for cooking. Fresh rosemary sprigs can be replaced with dry ones. From spices, you also need to take sweet paprika, black or red ground pepper and turmeric. To stew meat, you need a frying pan, a deep saucepan, 40-50 minutes of free time and all of the above ingredients.

Step 1

Take the legs, rinse thoroughly under running water, remove the remaining feathers, if any. Place the meat on a dry paper towel to remove excess moisture. Wash the bell peppers, peel and cut the vegetables into equal sized strips. Peel the garlic cloves. Prepare the required amount of rosemary, oregano and bay leaf (not dry, but fresh).

Step 2

Rub the legs with salt, paprika, turmeric and pepper. Take a deep frying pan, place it on the stove and pour in a small amount of vegetable oil. When it's hot, lay out the meat, add rosemary sprigs, oregano leaves, and garlic (whole clove for smell).

Step 3

Stir well and roast over medium heat on both sides until golden brown on the skin of the meat.

Step 4

Transfer the meat to a saucepan (no additional vegetable oil is required), place on the stove and add chopped pepper and bay leaves. Take out the required amount of olives, cut half in half and add to the other ingredients. Pour dry white wine into a saucepan, make high heat and simmer for 5 minutes to evaporate the wine alcohols. Then cover and simmer over low heat for about 30-40 minutes (until tender). During cooking, you can add a little water as needed.

Step 5

Delicious, tender and fragrant Italian chicken is ready. Serve hot. It goes well with a vegetable side dish of potatoes or pasta, but if you wish, you can eat the chicken on its own. Enjoy your meal!