Wednesday, 27 August 2008

How to make Pollo Cacciatora

On our short break Cooking Courses in Tuscany, your itinerary is jam packed with tasty little recipes like this one below. Flavours Tuscan Cookery Holidays are based on the Forci Estate which is surrounded by vineyards and olive groves. The venue is Villa Segalato where all rooms are ensuite. If you have any queries regarding our Cookery Course in Tuscany, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.


1 fresh Chicken, jointed

3 cloves of Garlic

3 or 4 pieces of Rosemary

1 glass White Wine

200–300g Black Olives

400g peeled Tomatoes

Olive Oil

Salt and Pepper to taste

Fry the garlic and the chopped rosemary leaves gently in the olive oil
Add the chicken and brown all over
Add the wine and simmer for 15 – 20 minutes until the wine has reduced by half
Add the olives and simmer for a futher 5 minutes
Then add the tomatoes, cover and cook for 25 minutes
Uncover and cook for a further 10 minutes
To ServeServe with a side dish of asparagus or green beans with parmesan and olive oil

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