Cuisses de poulet cacciatore braisées

Ingrédients

• 6 natural chicken legs With Whole Back Removed (1.2kg total)
• Olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 4 Nantes carrots, cut in half and then sliced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 227 g creminis mushrooms, sliced
• 1 can (398 ml) black olives, whole and pitted
• 1/4 cup capers
• 1 cup red wine
• 5 sprigs fresh thyme
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 1 teaspoon dried oregano
• 1 can (796 ml) crushed tomatoes
• 1 can (398 ml) fire roasted diced tomatoes (or regular ones)
• 3 tablespoons tomato paste
• Salt and pepper from the mill

Préparation

1. 1

   --- Préparation ---

2. 2

   In a large saucepan over medium heat, add a drizzle of olive oil and brown the chicken legs 2 to 3 minutes per side. Season generously with salt and pepper. Set aside.

3. 3

   Add the onion, garlic and carrots then season with salt and pepper. Pour a drizzle of olive oil if necessary. Cook for 3 to 4 minutes, stirring.

4. 4

   Add the peppers, mushrooms, olives and capers and pour a thin stream of olive oil. Season with salt and pepper. Cook for 3 to 4 minutes, stirring.

5. 5

   Add the red wine and mix by scraping the bottom to grab all the flavours.

6. 6

   Add remaining ingredients along with the chicken legs, season with salt and pepper and stir well. Cover, bring to a boil and reduce over medium-low heat. Simmer for 45 minutes, stirring occasionally. Serve with rice and garnish with fresh parsley!