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8 Portions144 min
KRISTINALANGER
Pollo alla cacciatore
Le cacciatore au poulet est un plat typiquement toscan, traditionnellement cuit dans un pot en terre cuite avec des oignons caramélisés, des câpres, des olives, des tomates et des herbes. Pour la touche finale, des pommes de terre sautées sont également ajoutées au pot.
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Ingrédients
Préparation
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Apportez une petite casserole d'eau à ébullition.Ajouter les olives et le céleri; laisser mijoter jusqu'à ce que le céleri soit vert vif, environ 30 secondes.Égouttez bien.
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Mélanger les oignons, l'eau et le sucre dans une casserole à feu moyen. Recouvrir et cuire, en remuant de temps en temps, jusqu'à ce que les oignons soient tendres et caramélisés, environ 30 minutes.
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Chauffer 1 cuillère à soupe d'huile d'olive dans une grande poêle à feu moyen. Cuire les morceaux de poulet jusqu'à ce qu'ils soient dorés, environ 4 minutes de chaque côté.
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Transférer les morceaux de poulet dans une grande casserole; ajouter les olives, le céleri, les oignons caramélisés, les tomates, le basilic, le jus de citron, les câpres, le sel et le poivre.Couvrir et cuire à feu moyen jusqu'à ce que le poulet ne soit plus rose au centre, environ 1 heure.
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Faites chauffer 60 litres d'huile d'olive dans une poêle profonde. Ajoutez les pommes de terre; cuire et remuer jusqu'à ce que les légumes soient dorés et croustillants, environ 10 minutes.Mettez les pommes de terre dans la casserole peu de temps avant de les retirer du feu.
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Nutrition
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