Pollo alla Cacciatora


  • 3 Chichen thighs
  • 42 Taggiasca olives
  • 12 Sun-dried tomatoes cut into three pieces each
  • 2 cloves Garlic
  • 1 sprig Rosemary
  • 1 glass Wine vinegar
  • 200 ml Water
  • To taste Salt
  • To taste Extra virgin olive oil


  • Put a drizzle of oil, the garlic and the rosemary in a large non-stick pan, let infuse for a few minutes
  • Arrange the chicken in the pan on the skin side, press it a little with a spatula against the pan surface until the skin is well flattened, cook on a medium heat on the skin side until you get a golden and crispy skin
  • Turn the chicken on the side of the meat, add the olives and the tomatoes and cook for one minute; deglaze with the vinegar and, after complete deglazing, add the water from one side of the pan, up to a thickness of one finger, only to cover the meat without covering nor touching the chicken skin
  • Cook for a few minutes and serve

Lascia un commento