Cacciatore of chicken, chestnut mushrooms and pumpkin
Ingredients
4 persons
- 2 slices pancetta
- 2 sprigs cut into strips
- 2 sprigs fresh rosemary leaves
- 2 minced meat
- oregano
- 4 bay leaves
- olive oil
- 1 garlic
- 0.5 June
- 100 grams leeks
- 4 pumpkins
- 800 grams of chestnut mushrooms
- 12 chicken drumsticks (skin removed)
- 200 gram ELVEA Whole Peeled Tomatoes
- black olives (pitted)
- whole wheat bread (with seeds)
Preparation
-
1
Preheat the oven to 190° C.
-
2
Put the pancetta, rosemary, oregano and bay leaves with 1 tbsp oil in a skillet. Keep stirring frequently for 2 minutes, then add first the slices of garlic and then the onion and leeks. While stirring occasionally, leave on low heat for 10 minutes.
-
3
Meanwhile, cut the pumpkin (seedless) or unpeeled sweet potato (washed) into bite-sized pieces. Cut the stalks off the mushrooms, but just throw the trimmings into the pan with the mushrooms and pieces of squash or sweet potato.
-
4
Place the chicken thighs in the pan. Pour in the wine, reduce for a moment, then add the tomatoes and crush them with a wooden spoon.
-
5
Half fill the empty tomato cans with water, move them back and forth, pour the water into the pan and stir well. Add the olives to the stew.
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6
Bring to a gentle boil, place the pan in the oven and simmer for 1 hour until the cacciatore is deliciously thick, the pieces of squash or sweet potato are soft and the chicken falls off the bone. Add sea salt and black pepper to taste and serve with bread to dab up the delicious sauce.
