Chicken stew with tomatoes

This traditional recipe from northern Italy will win you over with its rustic and genuine flavors.
60 min
4 People
60 min
INGREDIENTS for 4 people
  • 1 chicken
  • 2 cloves of garlic
  • 2 onions
  • 2 tbsp  extra virgin olive oil
  • salt and pepper to taste
  • 1 cup white wine
  • 2 tomatoes , peeled and seedless

For this recipe, you can choose to buy whole chicken or one that has already been cut into pieces.
If you purchase a whole chicken, you will need to cut it into 8 pieces yourself.


Place a large pan on the stovetop and add a little oil.

When the oil is hot, brown the chicken pieces on all sides.

Once brown, remove then pan from the heat and transfer the chicken to a oven-safe skillet. Place the meat in a 350°F oven for 20 minutes.


Once the chicken is done cooking, separate the meat from the pan juices.

Then wash and chop the onion, celery and carrot. Heat another pan on the stovetop and add the lard.

Once melted, add the chopped vegetables and sauté in the lard.


Then add the chicken and pour in the vinegar and wine.

Let evaporate, then add grated lemon zest, tomato paste and broth.


Finish cooking over medium heat for 30 minutes, then adjust salt and pepper.


Once ready to serve, chop the remaining herbs and sprinkle them over the chicken.



Chef’s tips


To give additional flavor to your chicken alla cacciatore, you can marinate the meat overnight in the chopped herbs.

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