Sort ingredients
silvanabp
QR Code
Listen
Pdf
Begin by marinating the chicken thighs in olive oil, salt, pepper, thyme, rosemary, and sage.
Peel the carrots and chop them into large pieces.
Halve the red onions.
In a cold pan, prepare the mirepoix by combining the carrots, onions, celery, and garlic with a generous amount of olive oil.
Sauté the vegetables over high heat, adding a pinch of salt.
Stir in the tomato paste, olives, and pomarola sauce into the pan.
Add a splash of water or broth and continue to cook the mixture.
In a separate pan, heat olive oil until it's very hot, then sear the chicken thighs skin side down until they are crispy.
Flip the chicken and briefly sear the other side.
Deglaze the pan with white wine, allowing the alcohol to evaporate.
Combine the seared chicken with the vegetable mixture, adding more liquid if necessary, and bring it to a gentle simmer.
Cover the pot and let it cook on low heat for at least 2 hours, until the chicken is tender and the bones impart their flavor.
Before serving, remove the herbs from the dish.
Serve the chicken cacciatora with the sauce, and optionally with some toasted bread.