Chicken Hunter-style: Pollo alla Cacciatora (Mario Batali) Recipe

Posted by
Rate It!
Chicken Hunter-style: Pollo alla Cacciatora (Mario Batali)
Add your photo!
Ingredients
21
Count
Nutrition
1819
Calories
Total time
220
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cut chicken into 8 pieces.
  2. Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
  3. In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.
  4. Brown Chicken Stock:
  5. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
  6. Yield: 1 1/2 quarts
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1819.35 Kcal (7617 kJ)
Calories from fat 1276.91 Kcal
% Daily Value*
Total Fat 141.88g 218%
Cholesterol 857.59mg 286%
Sodium 2488.29mg 104%
Potassium 1223.98mg 26%
Total Carbs 32.25g 11%
Sugars 15.5g 62%
Dietary Fiber 7.53g 30%
Protein 163.24g 326%
Vitamin C 15.2mg 25%
Vitamin A 5.6mg 188%
Iron 64.5mg 358%
Calcium 258.9mg 26%
Amount Per 100 g
Calories 167.7 Kcal (702 kJ)
Calories from fat 117.7 Kcal
% Daily Value*
Total Fat 13.08g 218%
Cholesterol 79.05mg 286%
Sodium 229.37mg 104%
Potassium 112.82mg 26%
Total Carbs 2.97g 11%
Sugars 1.43g 62%
Dietary Fiber 0.69g 30%
Protein 15.05g 326%
Vitamin C 1.4mg 25%
Vitamin A 0.5mg 188%
Iron 5.9mg 358%
Calcium 23.9mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 47.4
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top