Frango à caçadora

Ingredientes

• 2.2 pounds chicken (thighs and drumsticks)
• 14.5 oz tomato sauce
• 1/2 cup white wine (or red, if preferred)
• 1 cup olives (pitted)
• 1 small onion (finely chopped)
• 2 celery sticks (finely chopped)
• 1 large carrot (finely chopped)
• 1 garlic clove (minced)
• 1 bunch fresh herbs (rosemary, bay leaves, sage, thyme)
• 3 Tablespoons extravirgin olive oil
• salt and pepper (to taste)

Modo de preparo

1. 1

   Heat the oil over medium-high heat in a large cooking pan.

2. 2

   Add chicken and season with salt and pepper.

3. 3

   Sear the chicken for 10 minutes or until nicely browned on all sides.

4. 4

   Remove chicken from the pan and place on a plate covered with foil.

5. 5

   Remove excess oil from the pan leaving only a little bit.

6. 6

   Add the soffritto (onion, celery, carrots, and garlic) and the herbs bouquet to the pan.

7. 7

   Sauté for 3-4 minutes or until chopped vegetables are softened.

8. 8

   Pour in the wine and let it simmer for 1 minute.

9. 9

   Add the tomato sauce, season with salt, and cook for 1 minute.

10. 10

    Return the chicken to the pan and pour enough water to slightly cover all pieces.

11. 11

    Bring to a simmer, cover the pan, and cook for 30 minutes.

12. 12

    Uncover and flip the chicken, then over again and keep cooking for another 15-20 minutes.

13. 13

    Add the olives and check the meat tenderness, adjust the stew with seasonings to taste, and keep cooking for another 10 minutes.

14. 14

    Turn off the heat and let the stew sit for about 10 minutes before serving.