Italian Food for Chinese Homes
Italian Hunter-Style Chicken
Chicken thighs braised with onion, carrot, celery, tomato, white wine and herbs make a deeply flavoured Central Italian-style main course for the home kitchen.
- Time
- About 1 hr
- Difficulty
- Medium
- Serves
- Serves 4
Method
- Pat the chicken dry and season with salt and pepper.
- Heat the oil in a heavy pan and brown the chicken in batches over medium-high heat.
- Remove the chicken, leaving the fat in the pan.
- Add chopped onion, carrot and celery and cook for 5–7 minutes.
- Add garlic, rosemary and bay and cook until aromatic.
- Pour in the wine, scrape up the browned residue and reduce the liquid by about half.
- Add the passata and stir.
- Return the chicken; the sauce should come about halfway up the pieces.
- Bring to the boil, reduce to low, partially cover and simmer for 30–35 minutes.
- Turn the chicken during cooking and add a little water if needed.
- Check that the thickest part reaches 74°C.
- Remove rosemary and bay.
- Reduce the sauce if needed and adjust salt and pepper.
- Rest for a few minutes before serving.
Estimated nutrition per serving
- Energy
- About 1,900 kJ / 455 kcal
- Fat
- About 26 g
- of which saturates
- About 6 g
- Carbohydrate
- About 11 g
- of which sugars
- About 7 g
- Protein
- About 44 g
- Fibre
- About 3 g
- Sodium
- About 760 mg
Nutrition noteEstimated per serving.
