Chicken Cacciatore

One of my grandmother's "strong dishes" was certainly her famous "red chicken", which is none other than the chicken cacciatore. Like any self-respecting grandmother, she prepared it old-fashioned, with a nice fried onion and a lot of oil. I decided to do honor to my grandmother by offering her dish but in a lighter key and without adding oil. that the taste will be as good?

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Identity Card of the Recipe

• 138 KCal Calories per serving

• Ingrediants

  • 1.2 kg of whole chicken
  • 1 clove of garlic
  • 1 sprig of rosemary
  • Q.b. of pepper
  • Q.b. of salt
  • 150 ml of red wine
  • 100 g of celery
  • 300 g of peeled tomatoes or tomato sauce
  • 300 g of carrots
  • 1 sprig of parsley

  Materials Needed

  • Casserole with lid
  • Vegetable peeler
  • Chopping board
  • Knife

  Preparation

  1. Cut the chicken into 8-10 pieces, removing part of the skin.
  2. Wash the vegetables. Peel the carrots, remove the ends and cut them into cubes. Remove the woody filaments from the celery, then cut it into cubes.
  3. Heat a saucepan for a couple of minutes. Place the chicken pieces on the saucepan, without adding oil or other seasonings. Brown the chicken pieces for 3-4 minutes to form a golden crust.
  4. Once the chicken is browned, deglaze with the red wine while maintaining a cheerful flame to allow the alcohol to evaporate.

  Did you know that
  The traditional recipe calls for browning the chicken pieces in a sauce prepared with oil, onion, celery and carrots. We offer the lighter, oil-free variant.
  The chicken is blended with the wine to remove the aftertaste of "grease" left by the browned skin. In this recipe we suggest the use of red wine, but it is also possible to use dry white wine.

  5. At this point, add the diced vegetables (carrots and celery), the clove of garlic (whole or chopped) and the peeled tomatoes (or very ripe fresh tomatoes). Season with salt and pepper.
  6. Cover with the lid and continue cooking for an hour or more, until the chicken is soft. It is advisable to turn the chicken over during cooking and, if necessary, add a few ladles of water.
  7. A few minutes before the end of cooking, flavor with a sprig of rosemary and a sprig of chopped parsley.

  Alice's comment - PersonalCooker

  Who knows what my grandmother would say when tasting this chicken: I think she would have liked it anyway! The ideal would be to accompany it with a side dish of boiled potatoes, mashed potatoes or soft polenta. Enjoy your meal!

  Nutritional values ​​and Health Comment on the recipe

  Chicken Cacciatora is a food that falls within the group of dishes. It has an average energy intake, mainly provided by lipids, followed by proteins and finally by carbohydrates.
  Fatty acids are mainly unsaturated, peptides of high biological value and simple carbohydrates. Cholesterol is relevant and fiber deficient.
  Chicken Cacciatora is a food suitable for most diets, excluding vegetarian and vegan. Deprived of the skin, it has no contraindications for diets aimed at overweight and metabolic diseases.
  The average portion of Chicken Cacciatora is about 200g (275kcal).
  The nutritional values ​​on the side take into account meat (with its skin) and vegetables, without bones