Allergens
Gluten
Selderij
Sulfiet
VisPollo alla cacciatora
I have been cooking this Italian dish since the early years of MarleenKookt. I marinate the chicken (better living 2 stars) with fresh basil, red chilli, lemon, and rosemary, and it cooks in the oven until golden brown and tender. The sauce simmers for a long time on the stove with sweet tomatoes, red wine, anchovies, and olives. Served with Italian fregola, roasted aubergine, crunchy fennel, and fresh herbs.
Pollo alla cacciatora
Chicken thigh fillet (better living 2 stars), anchovies, tomatoes, aubergine, courgette, fennel, white onion, carrot, celery, peas, garlic, red chilli, lemon [sulphites], fresh basil, chives, dill, bay leaf, parsley, rosemary, kalamata olives, oregano, fennel seeds, fregola pasta (wheat flour), red wine [sulphites, alcohol], pepper and salt, sunflower oil.
Allergens: alcohol, gluten, selderij, sulfiet, vis.
MicrowaveMarleen's choice
Heat the sauce with chicken and fregola loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Heat the sauce with chicken and fregola covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
