Pollo alla Cacciatore
On our short break Cooking Courses in Tuscany, your itinerary is jam packed with tasty little recipes like this one below. Flavours Tuscan Cookery Holidays are based on the Forci Estate which is surrounded by vineyards and olive groves. The venue is Villa Segalato where all rooms are ensuite.
Ingredients
- 800g chicken
- 1 medium onion
- 2 cloves of garlic
- 3 sprigs of rosemary
- 10 sage leaves
- 1 cherry tinned toms
- white wine
- white pepper
- nutmeg
- 5 spoons of extra virgin olive oil
- 20 black olives
Directions
- Chop the onion, garlic, sage and rosemary very very fine. Add to a pan with the olive oil. Fry gently for 5 minutes.
- When the vegetables change colour add the pieces of chicken. Cook for 10 minutes.
- Add 250ml of wine. Cook till the wine evaporates, add a few ladles of vegetable stock while cooking.
- Once the sauce has reduced add 1 tin of cherry toms and then around 20 black olives.
- Cook for around half hour or until the chicken is ready, add stock while cooking.
- At the end, add salt, white pepper and nutmeg to taste. Serve with a side dish of asparagus or green beans with parmesan and olive oil.
Comments (0)