Italian Chicken

Italian Chicken Ingredients

  1. Chicken meat 1 kg
  2. Tomatoes 0.5 kg
  3. Oil (preferably olive) for roasting to taste
  4. Onion 1 pc.
  5. Wine (red or white) or 1/4 cup chicken broth
  6. Olives or olives (seedless) 1 can
  7. Champignons 300 g
  8. Garlic 3-4 cloves
  9. Rosemary (dried) - 1 tea. spoon to taste
  10. Oregano (dried) 1 teaspoon. a spoon
  11. Sugar to taste
  12. Salt to taste
  13. Allspice to taste
  14. Basil (dried) to taste
  15. Breadcrumbs for breading to taste
  16. Bay leaf 2-3 pcs.
  • Main Ingredients Chicken
  • Serving 4 servings
  • World CuisineItalian Cuisine


Crockery, Knife, Plate, Skimmer, Cauldron or stewpan

Italian Chicken Cooking:

Step 1: Cut the chicken.

What is this recipe good for, almost any part of the chicken carcass is suitable for it - fillet, breast, thighs, drumsticks. We will stew the chicken, so the wings are not suitable for us, the skin will not turn out crispy and golden, and it will not work to remove it. My chicken meat in warm water, remove the skin. If you use a whole carcass, you need to cut it into equal portioned pieces so that they all cook at the same time. To make the chicken rosy, we will make a special breading mixture for it. Pour breadcrumbs, salt and pepper into a plastic bag. Pieces of chicken rub garlic and put in a bag, tie and shake properly. Pieces evenly crumble in breading, remove them and put them on a frying pan, greased with olive or sunflower oil and fry on all sides until golden brown, about 5-10 minutes. When the chicken is fried, we take it out with a slotted spoon and put it in a cauldron or stewpan, in which it will be stewed. Let's proceed to the next step.

Step 2: Prepare the stew sauce.

To begin, we bring all the ingredients we need to the desired state. Tomatoes need to be washed and peeled. For this, we make an X-shaped incision on each tomato, put it in a bowl and scald it with boiling water. It remains only to pull the edges, and the tomato will easily peel itself. Peeled tomatoes cut into small pieces. Cut the onion in half rings, chop the garlic, chop the mushrooms finely. Fry in the same oil (if it has already been fried, then add more) garlic and onions, add mushrooms in a minute, fry for about 10 minutes, stirring constantly so that nothing burns. Season with oregano, rosemary and basil, add a little sugar, salt, and pepper. We send the tomatoes to the pan, fry them until they give juice, add wine or broth, and simmer for 15 minutes under the lid over low heat.

Step 3: Stew the chicken in Italian.

In a cauldron or stew-pan, where fried rosy chicken is waiting for us, pour the contents of the pan, add a third of a glass of cold boiled water, a couple of bay leaves and put on medium heat. Bring the mixture to a boil, then reduce the fire and simmer (can be in the oven) for 3 hours. Wait a long time, but it's worth it. Half an hour before the appointed time, open the cauldron, mix the chicken and sauce and add a few olives or olives.

Step 4: Serve the chicken in Italian.

While the chicken is being stewed, you will have time to prepare a side dish for it. Since the dish belongs to Italian cuisine, spaghetti is best served as a side dish. But, of course, you can serve the chicken with any other, not very bright, side dish, so as not to interrupt the delicate taste and aroma of the kachchiator. We decorate our dish with chopped herbs: parsley, dill, a sprig of basil. You can add a little grated cheese. Before serving, be sure to try the sauce for salinity and pepper. Feel how dried tomatoes and seasonings combine? Belissimo! Enjoy your meal!

Recipe Tips:

- - There are a lot of ingredients, but do not worry, they are all available and can be found in the nearest supermarket.

- - A bright aroma will fill your kitchen much earlier than the chicken is ready. Do not turn off the stove too soon, if it seems to you that 3 hours is a long time, try it earlier.

- - Mushrooms can be taken both fresh and canned, and frozen. In the latter case, the mushrooms can not be thawed before cooking, they are thawed in a pan.