Photograph of the finished Pollo alla cacciatora

Italy · Gà hầm cà chua kiểu thợ săn

Pollo alla cacciatora

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of White wine White wine ⅔ cup
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Rosemary leaves Rosemary leaves 4 sprigs
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Cut the chicken thighs into bite-sized pieces and marinate with salt and pepper for 15 minutes.
  2. 2 Sauté thinly sliced onions and crushed garlic in olive oil for 3 minutes.
  3. 3 Place the chicken in a pan and sear for 6 minutes until the skin is golden brown on all sides.
  4. 4 Pour in white wine, simmer for 2 minutes to reduce the alcohol, then add canned tomatoes, rosemary, and bay leaves.
  5. 5 Cover and simmer over low heat for 35 minutes, stirring occasionally to ensure the chicken absorbs the sauce.
  6. 6 Adjust the salt and pepper seasoning, let the sauce thicken, then spoon it out and serve with bread.

With an appliance

  • Pressure cooker 40 min

    Replace step 5: pressure cook for 12 minutes, then quickly release the pressure; open the lid and cook for another 5 minutes until the tomato sauce thickens.

Start cooking