Chicken Cacciatore with Tomatoes and Olives
Chicken provides complete protein, while the aroma of garlic deepens the savory flavor. Sautéing creates a golden crust and a full savory flavor.
Pat dry the chicken (1000 g). Dice the tomato (400 g), slice the onion (100 g), and finely chop the parsley (20 g) and garlic (12 g). Leave the olives (100 g) and capers (30 g) whole, or roughly chop them if they are large. Measure the dry red wine (150 g), olive oil (45 g), rosemary (5 g), and bay leaf (1 g). Add table salt (to taste).
Brown the chicken in the oil and transfer it to a plate. Soften the onion and garlic in the same skillet, add the tomato, wine, rosemary, and bay leaf. Return the chicken, add the olives and capers, and braise covered for 30–40 minutes. Finish with parsley.
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