Italian-style chicken chasseur
Chicken simmered with tomatoes, olives, capers and white wine.
Active time30 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 100 g onions
- 2 sprigs of rosemary
- 1 jointed chicken
- 30 g capers
- 400 g tomato coulis
- 30 ml olive oil
- 100 g pitted green olives
- 150 ml dry white wine
Preparation
Peel and thinly slice the onion. Rinse and drain the olives and capers. Wash the rosemary.
100 g onions2 sprigs of rosemary30 g capers100 g pitted green olives- knife
- colander
Heat the oil in a casserole dish and brown the chicken pieces for 10 minutes. Add the onion and cook for 3 minutes.
1 jointed chicken30 ml olive oil- casserole dish
Pour in the wine and simmer gently for 2 minutes. Add the coulis, olives, capers and rosemary. Cover and simmer for 40 to 45 minutes until the chicken is cooked through. Use a food thermometer to check that the thickest part of the chicken reaches at least 74 °C. Continue cooking if necessary. Remove the rosemary sprigs before serving.
400 g tomato coulis150 ml dry white wine- casserole dish
- food thermometer
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration