CookEat Recipe
Chicken Cacciatora with Red Wine and Onion
Chicken browned with softened onion, finished with Sangiovese and a little tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 1 large onion, thinly sliced; Cold water for soaking the onion; 3 tablespoons olive oil; plain lard is an alternative; 1 young chicken, about 1 kg, professionally cleaned and cut into small bone-in joint pieces; Salt and black pepper to taste; About 100 ml good dry Sangiovese or another dry red wine, an estimate for half a glass; About 100 ml ready-to-use tomato sauce.
Step 2
Soak the sliced onion in cold water for about 40 minutes, longer than half an hour as in the source. Drain thoroughly and pat dry so that water does not spit in the hot fat.
Step 3
Heat the oil in a heavy frying pan. Cook the onion over moderate heat for about 10–15 minutes until softened, then lift it out and set aside. Leave its cooking fat in the pan.
Step 4
Pat the ready-cleaned chicken dry without rinsing it. Fry in the remaining fat over moderate heat, turning, until browned and cooked through, about 25–35 minutes depending on piece size. Bring each thick piece to 74°C away from bone before the short wine finish; reduce the heat as needed to prevent burning.
Step 5
Return the onion to the pan, season with salt and pepper and add the red wine and tomato sauce. Simmer, turning the chicken, for about 5 minutes until the sauce comes together and the chicken remains hot throughout. Serve promptly. Lard may replace the oil for the onion and chicken.
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