A healthy and tasty Italian classic you make in a short time!
- 1 000 gram Chicken thighs without bones
- 2 bokser canned tomatoes
- 3 tbsp Heinz chilisauce
- 1 pcs onion
- 200 gram bacon
- 3 cloves garlic
- 1 pcs green peppers
- 1 pcs red peppers
- 1 tbsp red wine vinegar
- 1 tsp balsamic
- 2,5 dl chicken broth
- 100 gram parmesan
- a little fresh rosemary
- a little finely chopped parsley
- salt and pepper
- olive oil for frying
Pollo alla Cacciatore is Italian home cooking at its best. There are countless versions of this dish and here is my version. It is a rustic and simple dish full of flavor! A delicious pan with juicy chicken breast, bacon, peppers and onions in a delicious tomato sauce. I make the dish in a pan fry it in the oven. This also allows you to prepare everything early in the day and cook it ready just before dinner.
In this dish I use chicken thighs without bones, which I think is clearly best suited for stews with chicken. Divide the chicken thighs into suitable pieces about 5 x 5 cm and season with salt and pepper. Heat a frying pan with a high rim and pour in a little olive oil. Fry the thighs with the skin side down until they get a golden and nice color. Transfer to a plate.
In the same pan after you have taken out the chicken, add the bacon. I cut the bacon into small pieces before I put it in the pan. Cook until the bacon begins to become crispy and add the finely chopped onion and garlic. Cook until the onion is shiny and soft. When the onion is done, I pour in red wine vinegar or red wine and balsamic vinegar. Let this cook for a minute.
Now we are going to make the fantastic tomato sauce! Feel free to use canned tomatoes of good quality. A very good tip for extra flavor is to use Heinz chili sauce with canned tomatoes. It gives a more exciting taste of sun-ripened tomatoes and a touch of chili. This is not a strong chili sauce and is equally suitable for young and old.
Pour in the canned tomatoes, Heinz chili sauce and the chicken broth. Mix well with onion and bacon. Cut the peppers into cubes and add to the sauce.
Put the chicken thighs back in the pan and preferably a sprig or two of rosemary. Sprinkle with parmesan. Use a lid or aluminum foil to cover the pan. Put in preheated oven at 200 degrees hot air. Keep the pan in the oven for about 25 minutes.
All the steps you have done until you have put the pan in the oven, you can prepare well in advance. Then just put the pan in the oven when you get home from a trip or before the guests arrive for dinner. A simple, rustic and very good Italian chicken stew. Good luck.