Pollo Alla Cacciatora (Italian Hunter-Style Chicken) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
2 lbs chicken, cut into serving pieces |
1 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
1 onion, chopped |
2 -3 garlic cloves, minced |
2 cups porcini mushrooms (optional) or 2 cups other mushrooms, chopped (optional) |
1 cup white wine or 1 cup red wine |
1 cup tomato, chopped |
2 cups water or 2 cups chicken stock |
1/4 cup parsley, chopped |
2 teaspoons fresh rosemary, chopped |
1 teaspoon thyme |
salt and pepper |
Directions:
1. Rinse the chicken pieces and pat them dry.
2. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
3. Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
4. Add the onions and sauté for 2-3 minutes.
5. Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
6. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
7. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
8. Adjust seasoning to taste and serve with polenta or roasted potatoes.
9. *Variations.
10. Coniglio alla Cacciatora: use rabbit instead of chicken.
11. Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
12. Use boneless, skinless chicken breast for a lower fat version.
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