Chicken Leg Cacciatore Classic Italian Recipe
Prep Time
Cooking Mode
1 sprig sage
1 sprig rosemary
1 sprig thyme, chopped
4 skinless chicken legs, cut into 8 pieces
To taste salt and freshly ground pepper
45 mL (3 tbsp.) tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
120 mL (½ cup) cup pitted black olives
120 mL (½ cup) cup pitted green olives
30 mL (2 tbsp.) tbsp. tomato paste
180 mL (¾ cup) cup dry white wine
3-4 c. thé (2 3 tsp) tsp marinated roasted red peppers, sliced
796 mL (28 can) can diced tomatoes
60 mL (¼ tasse) cup chicken stock
30 mL (2 tbsp.) tbsp. chopped Italian parsley, for garnish
1 linguine
1 sprig sage
1 sprig rosemary
1 sprig thyme, chopped
4 skinless chicken legs, cut into 8 pieces
To taste salt and freshly ground pepper
45 mL (3 tbsp.) tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
120 mL (½ cup) cup pitted black olives
120 mL (½ cup) cup pitted green olives
30 mL (2 tbsp.) tbsp. tomato paste
180 mL (¾ cup) cup dry white wine
3-4 c. thé (2 3 tsp) tsp marinated roasted red peppers, sliced
796 mL (28 can) can diced tomatoes
60 mL (¼ tasse) cup chicken stock
30 mL (2 tbsp.) tbsp. chopped Italian parsley, for garnish
1 linguine
Directions
1Preheat the oven to 180°C (350°F).
2Season the chicken.
3Heat the olive oil over medium heat in a Dutch oven or large, ovenproof saucepan.
4Add chicken and cook until well browned on all sides, about 5 minutes per side.
5Add the onion, garlic, and herbs, and sauté until vegetables start to soften, about 2 to 3 minutes.
6Add olives and sauté for 1 to 2 minutes.
7Add tomato paste, stir, and cook 1 or 2 minutes. Add the wine and bring to a boil. Allow to reduce for 5 minutes.
8Add roasted red peppers, diced tomatoes, and chicken broth. Bring to a boil.
9Transfer the Dutch oven or saucepan to the oven. Bake until chicken is well cooked, or has reached an internal temperature of 77°C (170°F) and the sauce has thickened, about 35 to 40 minutes. Taste and adjust seasoning, as needed.
10Serve with linguine. Garnish with chopped parsley.
11Cook this cacciatore chicken in the
12, by collecting IGA Stamps until February 11, 2026. All the details on
13igapromotion.ca
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