Chicken a la cacciatora

Name: Chicken a la cacciatora
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 3 Garlic cloves; 2 medium-sized onions; 1 collar Parsley; 1/2 bunch Sage; 250 ml White wine; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp black pepper; 250 g small mushrooms; 75 g Pancetta (Italian bacon); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 1 can(s) (850 ml) Tomatoes; 1 pinch Sugar; 100 g black olives, without stone

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
3 Garlic cloves
2 medium-sized onions
1 collar Parsley
1/2 bunch Sage
250 ml White wine
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp black pepper
250 g small mushrooms
75 g Pancetta (Italian bacon)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
1 can(s) (850 ml) Tomatoes
1 pinch Sugar
100 g black olives, without stone

Directions

1
Cut the chicken into eight pieces. Wash, dab dry and place in a flat dish. Peel garlic and onions, dice finely. Wash parsley and sage, dab dry. Chop both roughly. Mix white wine, vinegar and prepared ingredients, season with pepper.
2
Pour everything over the chicken. Cover and marinate for two hours. Drain the chicken well, catch the marinade. Clean, clean and halve the mushrooms. Cut pancetta into strips. Heat the olive oil in a roasting pan, fry the pancetta in it until crispy, take it out and let it drain on kitchen paper. Remove the onions, garlic and herbs from the chicken pieces. Dab the chicken dry and fry it thoroughly in hot frying fat. Season with salt. Add onion mixture and mushrooms, fry briefly. Deglaze with 100 millilitres of marinade and canned tomatoes.
3
Heat the olive oil in a roasting pan, fry the pancetta in it until crispy, take it out and let it drain on kitchen paper. Remove the onions, garlic and herbs from the chicken pieces. Dab the chicken dry and fry it thoroughly in hot frying fat. Season with salt. Add onion mixture and mushrooms, fry briefly. Deglaze with 100 millilitres of marinade and canned tomatoes. Season with salt, pepper and sugar. Add the olives. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Season the sauce once again and sprinkle everything with pancetta. Bread tastes good with it
4
Season with salt, pepper and sugar. Add the olives. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Season the sauce once again and sprinkle everything with pancetta. Bread tastes good with it
5
waiting time approx. 2 hours