シンプルなのに極上。本場イタリアの家庭の味、チキンカチャトーラの作り方

🍗 A flavorful chicken cacciatore made in just one pan. Using simple ingredients, you can easily enjoy this classic Italian chicken and tomato stew. 🍅 The sweetness of the slowly sautéed soffritto, the richness of the red wine, and the acidity of the tomatoes combine to create a deep and complex flavor. Even with just 40 minutes of simmering, the chicken becomes incredibly tender, and the sauce is rich and flavorful. 🍞 A satisfying dish that pairs well with bread, rice, or pasta. A roundup of my favorite frequently used items 👀 🍳 Stainless steel frying pan - https://amzn.to/4dxh4Yg 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3FJSXJf 🫙 Hand blender - https://amzn.to/3y6CZVT 🌡️ Cooking thermometer - https://amzn.to/3MvppiI 🥛 Measuring cup - https://amzn.to/3Eb9HIW 🥄 Rubber spatula - https://amzn.to/4j8I0iQ *The Amazon URLs listed in the description are affiliate links. 🍲【Ingredients (4-6 servings)】 2 chicken thighs (approx. 500g) 4 chicken drumsticks (approx. 300g) Salt and pepper to taste 1 tablespoon oil 1 onion 1 carrot 1 celery stalk 2 cloves garlic (crushed) 1 sprig rosemary 400g chopped or crushed tomatoes 250ml red wine 1 bunch Italian parsley (for garnish) 📝【Instructions】 1. Remove tendons and cartilage from the chicken thighs and trim off any excess skin. Cut larger pieces in half. Pat dry thoroughly with paper towels along with the drumsticks. 2. Season both sides of the chicken evenly with salt and black pepper. Seasoning should be just enough to coat the entire surface. 3. Preparing the Soffritto: Finely chop 1 onion, 1 carrot, and 1 celery stalk. Removing the strings from the celery with a peeler will improve the texture. Lightly crush 2 cloves of garlic with the back of a knife. 4. Heat a large frying pan or pot over medium heat and add 1 tablespoon of oil. Once heated, place the chicken skin-side down and cook for about 6 minutes without touching, allowing it to brown nicely. If the skin is sticking to the pan, it's not time to flip it yet; wait. It will naturally separate when it's ready to be flipped. 5. Flip the chicken over and cook the meat side for 1-2 minutes. Once cooked, remove it to a tray (it's okay if it's not cooked through at this point). 6. Without washing the frying pan, add the soffritto. Add a pinch of salt and sauté over low-medium heat for 5-8 minutes, without browning, until the vegetables are tender and sweet. At this point, use the juices released from the vegetables to scrape the chicken pieces stuck to the pan, stirring as you go. 7. Once the vegetables have softened, add the crushed garlic and rosemary and sauté for 1-2 minutes to release their aroma. 8. Add 250ml of red wine and bring to a boil. Return the chicken and the juices that have accumulated in the tray to the pot. Simmer over medium heat for about 5 minutes, reducing the wine to evaporate the alcohol and concentrate the flavor. Adding the wine at this stage allows the chicken to fully absorb the wine's flavor. 9. Add 400g of chopped tomatoes. To avoid wasting the tomatoes in the pack, add about 200ml of water to the pack, shake, and add to the pot. 10. Once it boils, reduce the heat to low, cover, and simmer for about 40 minutes. Check every 10 minutes or so to ensure the liquid hasn't evaporated too much. 11. If there is too much liquid at the end of simmering, increase the heat to medium and simmer for another 5 minutes to adjust the consistency (if you prefer a thinner consistency, you can leave it as is). 12. Taste and adjust the seasoning with salt if necessary. Garnish with Italian parsley. Serve on a plate. Arrange the chicken thighs and drumsticks with the sauce. It pairs well with bread, pasta, rice, etc.! 0:00 Introduction 0:18 Cutting vegetables for soffritto 1:52 Preparing and cooking the chicken 3:43 Sautéing the soffritto 4:32 Making the cacciatore sauce 5:45 Simmering the cacciatore and finishing