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Chicken cacciatore


50 minutes






900g chicken, in pieces
1 carrot
half an onion
1 clove of garlic
1 sprig of rosemary
a small bunch of sage
1/2 glass of white wine
400g canned whole peeled tomatoes, drained, deseeded, and chopped
1 tbsp of tomato concentrate
1 tbsp of black olives
extra virgin olive oil
a knob of butter
black peppercorns, to taste
salt, to taste


Put a drizzle of extra virgin olive oil and the knob of butter in a deep pan. When the butter melts, add garlic, carrot and thickly sliced onion, and sauté gently.

Add salt and pepper to the chicken and add it to the pan. Brown it on all sides over high heat. Add the white wine and let it evaporate, then add the rosemary and sage. Add the tomatoes and tomato concentrate. Cover, lower the heat, and after half an hour, add the black olives and cook for another 10 minutes.

Finish cooking uncovered, for about 10 minutes, so that the sauce can thicken, checking if the chicken is cooked properly.

Serve piping hot.

Chicken cacciatore

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