Not only poultry, but also any meat can be cooked in "kachyatori" or "hunting" sauce. Italians, going hunting, may forget matches and salt, but they will definitely take a jar of canned tomatoes with them.
It is necessary
- - 4 chicken drumsticks;
- - 150 g bacon;
- - 4 chicken thighs;
- - 1 onion;
- - salt pepper;
- - 1 bay leaf;
- - 3 cloves of garlic;
- - 50 g of olive oil;
- - 100 ml dry vermouth;
- - 0.5 teaspoons of sugar;
- - 100 g of small mushrooms;
- - 1 sprig of oregano and rosemary;
- - 800 g of canned tomatoes (chopped);
Instructions
Step 1
Peel and chop the onion, garlic. Heat 20 g of olive oil in a saucepan and sauté the onion and garlic for 8 minutes. Chop the bacon into small pieces.
Step 2
Wash the mushrooms and chop into thin slices. Add bacon and mushrooms to the onion mixture, stir well and fry over medium heat for about 5 minutes, until all the liquid has evaporated. Transfer to a serving dish and set aside.
Step 3
Prepare chicken chunks, wash and pat dry. Heat the remaining oil in the same saucepan as the vegetable mixture and fry the chicken on each side for 3 minutes. Pour in the vermouth, increase the heat and simmer until the liquid has completely evaporated.
Step 4
Prepare the rosemary sprigs, oregano, and bay leaves by tying them together to form a bouquet. So that you can remove them all at once, and not catch them one by one from the sauce. Add chopped tomato pulp, bay leaf, oregano, rosemary, sugar to the chicken. Pour in 0.3 cups of cold water, bring to a boil.
Step 5
Add the mushroom, bacon, onion, and garlic mixture you set aside. Stir and cook for 20 minutes, covered over low heat. Remove the oregano, rosemary, and bay leaves from the chicken saucepan.
Step 6
Taste the dish and season with salt if necessary. Season with freshly ground black pepper and spread over bowls.
