Braised cacciatore chicken legs

Name: Braised cacciatore chicken legs
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: 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; 227g creminis mushrooms, sliced; 398ml 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; 796ml crushed tomatoes; 40ml grilled diced tomatoes; 3 tablespoons tomato paste; Salt and pepper from the mill

Preparation 30 min
Cooking 1 h 10
Servings 6
Freezing Absolutely

Braised cacciatore chicken legs you say? Oh yeah ! Black olives, tomato, red wine, capers … The kind of meal that makes you want to open Netflix and watch lots of series in pyjamas and slippers.

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Ingredients

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
227g creminis mushrooms, sliced
398ml 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
796ml crushed tomatoes
40ml grilled diced tomatoes
3 tablespoons tomato paste
Salt and pepper from the mill

Preparation

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

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Our sommeliers suggest

LUNGAROTTI RUBESCO 2013

Why not take advantage of these manicottis to discover the region of Umbria located in the south of Tuscany, Italy? Here is the Lungarotti Rubesco with cherry nose, floral accents and soft tannins. Composed of 70% Sangiovese, this wine is a classic. It offers a generous, lively mouth, with a very nice sustained finish. It's a good start to discover this region! See the product

BITTER/ROUSSE, RIVERBEND, 3.8%

With notes of lightly toasted cereals and caramel, this English bitter will melt into the notes of meat and barely caramelized tomatoes. The herbaceous finale of the beer will bring a vegetal touch which, combined with the sauce, will be reminiscent of the herbs conventionally added to the tomato sauce. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

LUNGAROTTI RUBESCO 2013

BITTER/ROUSSE, RIVERBEND, 3.8%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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