The chicken contadina is a rustic and easy-to-prepare main course. A homemade and tasty dish that will immediately make you think of the countryside, with its simple and unmistakable aromas and flavors. In our recipe we have prepared chicken legs with carrots, celery, garlic, onion and tomato paste, flavored with rosemary. Once ready, the chicken contadina will be served with its delicious sauce and it will be totally impossible not to eat it with some soft homemade bread. Here's how to prepare it to delight your guests.
Heat the oil in a large pan. Add the chopped garlic and brown it. As soon as it is golden brown, take it away from the pan. Add the chopped onion, carrots and celery and fry them in oil (1).
Then add the chicken legs and brown them for a few seconds on all sides. At this point add the tomato paste, salt, pepper and rosemary and cook on a low heat for about half an hour with the lid (2).
Stir occasionally, so as to cook the chicken evenly. After cooking, serve immediately with its sauce. Your chicken contadina is ready to be brought to the hot table (3).
Before adding tomato puplp, you can blend the chicken with some white wine to give an extra touch of flavor to this delicious dish.
Those who prefer can also add a potato, peppers, peas and black olives to the ingredients, in order to make the chicken contadina even richer. You can then replace the rosemary with the sage, mint or with the aromatic herbs you have.
In our recipe we used chicken legs, but you can also use half of the chicken cut into pieces.
Alternatively, you can prepare chicken cacciatore, with cherry tomatoes, vegetables and herbs.
You can preserve the chicken contadina in the refrigerator for 2 days in an airtight container.