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Spicy braised chicken (pollo alla cacciatora)
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 412
  • Fat about 23g
  • Carbohydrates about 12g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 2 tbsp white flour
  • 0.25 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1.2 kg chicken drumsticks
  • 1 onions, finely chopped
  • 2 garlic clove, squeezed
  • 1 red chilli pepper, finely chopped
  • 1 dl red wine
To braise the chicken
  • 1 dl chicken bouillon
  • 1 tin chopped tomatoes (approx. 400 g)
  • 80 g black olives
  • 1 bay leaf
  • 1 tsp sugar
  • 0.5 tsp salt
  • a little pepper
To garnish
  • 80 g diced bacon
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And that's how it's done
And that's how it's done
Mix the flour, cayenne pepper and salt, toss the chicken pieces in the mixture. Heat the oil in a frying pan. In batches, brown the chicken all over for approx. 5 mins. per batch, remove from the pan. Briefly sauté the onion, garlic and chilli pepper, return the chicken to the pan, pour in the wine.
To braise the chicken
Add the tomatoes along with all the other ingredients up to and including the pepper, heat through. Cover and braise over a low heat for approx. 45 mins., remove the lid and cook for a further 15 mins., season.
To garnish
Without adding any oil, fry the diced bacon in a non-stick frying pan until crispy. Sprinkle over the chicken before serving.