Cosce di pollo alla cacciatora in padella

Immagine Ricetta

lillo95

Preparation time

Orologio15 minuti

Difficulty

OrologioFacile

Cooking time

Orologio45 minuti

Servings

Porzioni2

Cosce di pollo alla cacciatora: un classico intramontabile della cucina italiana. Rosolate in padella e cotte lentamente con pomodori, cipolla, carota, sedano e olive, queste cosce risultano tenere e saporite. Il profumo di rosmarino e alloro avvolge il piatto, rendendolo perfetto per una cena rustica e confortante. Ideali da gustare con una fetta di pane casereccio per assaporare ogni goccia del delizioso sugo. #polloallacacciatora #cucinaitaliana #ricettatradizionale #secondipiatti #cucinadicasa #comfortfood #ricettefacili #cucinaconamore #piattirustici #saporiitaliani

Ingredients

Procedure

  • 0. In a large skillet, heat 2–3 tablespoons of oil. Add the chicken thighs, skin-side down. Sear over medium-high heat for 7–8 minutes, until golden brown on both sides. Remove and set aside.
  • 1. In the same pan, lower the heat and add the chopped onion, crushed garlic, diced carrot, and celery. Sauté gently for 5–6 minutes.
  • 2. Return the thighs to the pan. Add rosemary, bay leaves, and (if desired) a pinch of chili pepper. Add the tomato pulp, cherry tomatoes, and olives. Season with salt and pepper. Cover partially with a lid and cook over low heat for about 35–40 minutes, stirring occasionally, until the meat is tender and the sauce thickens and flavorful.
  • 3. Let it rest for 5 minutes with the heat off. Serve the coated thighs with their juices, accompanied by rustic bread, polenta, or potatoes.

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    Creation date May 10, 2025

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