Braised cacciatore chicken legs

Name: Braised cacciatore chicken legs
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 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; 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

Preparation 30 min
Cooking 1 h 10
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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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
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

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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!

Our sommeliers suggest

Mazzei Ser Lapo Chianti Classico Riserva

Tuscany, Italy

The Mazzei Ser Lapo Chianti Classico Riserva is a red from Tuscany made with Sangiovese and Merlot, aromatic and soft, and it plays on the same field as the tomato: Sangiovese has a little tang of its own, so it feels right at home next to the sauce, the olives and the capers. And since the chicken braised in red wine, your glass matches what's in the pot. 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!

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