Romagna chicken cacciatore
Albergo Trattoria Al Gallo

Type of recipe: Main courses



Quantities for 4 people:

  • 1 Romagna free-range chicken
  • 6/7 fresh red sauce tomatoes
  • 1 sprig rosemary
  • 1 large clove garlic
  • oil or lard

Preparation method:

Cut the chicken into pieces and place in a saucepan. Brown lightly in the oil (or lard) with the chopped garlic and chopped sprig of rosemary. Add the roughly chopped tomatoes and cover with hot water. Leave to cook until the water has evaporated and season with salt and pepper to taste. If the chicken is not ready, add a little more water. Season only at the end.