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