Chicken Hunter's Style: Pollo alla Cacciatore |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 small chicken cut in to 10 pieces and skinned |
salt and freshly ground pepper |
3 tablespoons olive oil |
1 onion, minced |
1 large carrot, sliced |
4 cups diced tomato |
3 garlic cloves, minced |
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled |
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme |
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled |
2 bay leaves, or to taste |
1 cup dry red wine |
2 cups water |
1 bouillon cube, crumbled |
4 sun-dried tomatoes, chopped |
1/8 to 1/4 teaspoon dried red pepper (optional) |
15 green olives |
3 tablespoons minced fresh parsley leaves |
Directions:
1. Rinse the chicken, pat it dry, and season with salt and pepper. In a large casserole set over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.
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