Chicken Cacciatore

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 carrot(s)
• 200 g mushrooms
• 2 stalk(s) celery
• 3 tbsp tomato paste
• 120 ml dry white wine
• 120 ml chicken broth
• 800 g tomatoes
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 tsp thyme, dried
• 1 bay leaf
• 2 tbsp basil, fresh
• salt and pepper
• 4 chicken legs
• salt and pepper
• 100 g olives, black
• some butter
• 3 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Chicken in tomato sauce Italian style

Peel and dice the onion. Peel and dice the garlic and slice it finely. Wash the bell peppers and slice it into strips. Peel and slice the carrot and slice the washed celery. Halve or quarter the mushrooms (depending on their size) and roughly dice the tomatoes. First, cut the chicken thighs in half with a knife (thigh and drumstick), then wash, pat dry, and season with salt and pepper. Heat the olive oil in a saucepan, add a little butter, and sear the chicken pieces on both sides over medium heat. Remove the meat and set aside on a plate. Add the onion, garlic, bell pepper, carrot, celery, and mushrooms to the pan and sear over medium heat until lightly browned. Add the tomato paste and toast everything together for a while. Then add the white wine and simmer for a few minutes until the liquid has reduced by about half. Then add the chicken stock, tomatoes, dried herbs, and bay leaf and stir. Return the chicken thighs to the pot, add the olives, and bring to a boil. Simmer over medium-low heat with the lid on for about 60 minutes. If necessary, simmer uncovered after 30 minutes. Finally, remove the bay leaf, season with salt, and garnish with fresh basil. This dish goes well with fresh bread, pasta, or rice.