Easy 50 min 4 servings
14 Jan 2021

Chicken cacciatore

main dishes


•          2 lbs chicken, in pieces

•          1 carrot

•          half an onion

•          1 clove of garlic

•          1 sprig of rosemary

•          a small bunch of sage

•          1/2 glass of white wine

•          14 oz San Marzano dell’ Agro Sarnese – Nocerino DOP tomatoes

•          1 tbsp of tomato concentrate

•          1 tbsp of black olives

•          extra virgin olive oil

•          a knob of butter

•          black peppercorns, to taste

•          salt, to taste


Put a drizzle of extra virgin olive oil and the knob of butter in a deep pan, when melted add the garlic, carrot and onion sliced thickly and sauté gently. Salt and pepper the chicken. Add the chicken to the pan. Brown the chicken on all sides over a high heat. Add the white wine and let it evaporate, then add the rosemary and sage. Add the San Marzano DOP tomatoes and the tomato concentrate. Cover, lower the heat, and after half an hour, add the black olives and cook for another 10 minutes. Finish cooking uncovered for about 10 minutes, so that the sauce can thicken, checking the chicken is cooked through.

Serve piping hot.