Buon appetito!
Hunting ship
Italy with tomato
made by Harry Belmans
Credits: From “Italia al Pomodoro” : Recipes - Harry Belman , Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA diced tomatoes with Italian herbs
- 1 carrot
- 150 grams of mushrooms
- 1 rode paprika
- 2 shallots
- 8 pieces of chicken thigh meat
- 4 tablespoons olive oil
- 2 cloves garlic
- rosemary sprig
- pepper
- salt
- 2 tablespoons flour
- 3 deciliters white wine
- 1 bay leaf
- 100 grams black olives
- 4 tablespoons capers
- handful of flat parsley
Preparation
-
1
Clean the vegetables, shallots, and mushrooms and cut them into pieces.
-
2
Brown the chicken legs in a bit of olive oil. Then scoop them back out of the pot.
-
3
Add a little more olive oil to the pot and sauté the vegetables for a moment. Also add the garlic and rosemary.
-
4
Put the chicken back into the pot and season with salt and pepper.
-
5
Sprinkle with the flour and mix well.
-
6
Deglaze with the white wine and add the diced tomatoes and the bay leaf.
-
7
Simmer on low heat with the lid on.
-
8
Crush the olives, pit them, and add them along with the capers.
-
9
Taste if it is seasoned enough and finish with flat-leaf parsley.
-
10
Buon appetito!
