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Cacciatora (Tuscan-style)

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Protein

    • 🍗 300g chicken thighs

  • Vegetables

    • 🍅 200g canned tomatoes
    • 🧄 1 clove garlic
    • 🧅 1/2 onion
    • 1/2 stalk celery
    • 1/2 pack shimeji mushrooms
    • 🥕 1/2 carrot

  • Seasoning

    • 2 tbsp olive oil
    • 2 sprigs rosemary
    • 100cc white wine
    • 🧂 Pinch of salt and pepper
    • Pinch of parsley

PASOS

1

Finely chop onion, celery, carrot, garlic, and parsley. Trim and separate shimeji mushrooms.

2

Cut chicken thighs into large bite-sized pieces and season with salt and pepper.

3

Heat olive oil in a pot over low heat, add garlic, and sauté until fragrant. Add chicken, skin-side down, and cook until browned. Flip and cook for 2–3 minutes, then remove.

4

Add onion, celery, and carrot to the pot and sauté over low heat until the onion softens. Return chicken and add shimeji mushrooms.

5

Add canned tomatoes, white wine, and rosemary. Mix well, cover, and simmer over low heat for 15–20 minutes.

6

Serve on a plate and garnish with parsley.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 15g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh rosemary for a more aromatic flavor.Pair with crusty bread or pasta to soak up the sauce.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.