Pollo alla cac­cia­tora (spicy chicken with rose­mary and white wine)

The Jewish Chronicle - - LIFE - SIL­VIA NACAMULLI’S

This lips­macking­ingly tasty chicken dish is ideal for mid­week meals. It’s juicy, spicy and in­tensely flavoured. I like to use chicken on the bone, but bone­less thighs also work well — just cook them for 10 min­utes less. It can be re­heated on the stove or in the oven.

Serves: 6


3 tbsp ex­tra vir­gin olive oil 6 chicken legs, di­vided into thighs and drum­sticks

2-3 gar­lic cloves, crushed Pinch of dry crushed red chili (or more or less – de­pend­ing on how spicy you like it) Bunch of fresh rose­mary 200 – 250ml white wine (ap­prox.)

80ml wine or cider vine­gar (ap­prox.)

Salt and freshly ground black pep­per to taste


Heat the oil in a large saucepan over medium-high heat. Add the chicken and sauté it un­til golden on all sides. Once the chicken has turned golden, add the gar­lic, chili, rose­mary and a good pinch of salt and pep­per. Stir well and after a minute, add a gen­er­ous splash of wine and a smaller one of vine­gar. Leave to cook over a medium flame for a few min­utes, un­til the wine and the vine­gar have partly evap­o­rated. Add 100 ml wa­ter, stir well, cover and re­duce the heat to low.

Leave the chicken to cook un­til ten­der, splash­ing with a lit­tle more wine and vine­gar twice more dur­ing the cook­ing process and stir­ring oc­ca­sion­ally, for 35-40 min­utes. If the chicken dries out while cook­ing you can add a lit­tle hot wa­ter to ease the cook­ing process. A tasty week­night sup­per with a crisp green salad or steamed veg­gies

The last splash of wine and the vine­gar should be added when the chicken is al­most cooked. In­crease the heat for a cou­ple of min­utes to let it evap­o­rate and the sauce to thicken a lit­tle. Serve im­me­di­ately.

www.cook­ing­forthe­soul. com

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