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Pollo alla Cacciatora/Chicken Cacciatore




Source of Recipe


Giovanna - EDC - June, 2000


Recipe Introduction


I usually serve this with rice and a salad!!


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6005.2

List of Ingredients




Frying chicken ( 3 lbs cut into 4-6 pieces)

3 Tbsp olive oil

2/3 cup dry white wine

1/3 cup thinly sliced yellow onions

1 green pepper, seeds removed, cut into thin strips

1 medium carrot sliced very thin

1 stalk celery sliced thin

1 clove garlic peeled and chopped very fine

2/3 cup canned whole Italian tomatoes, coarsely chopped with their juice ( I have usually just use the whole can of 28 oz whole tomatoes with no problem)

optional but good, fresh basil as much as you like!

optional again, mushrooms sauteed with salt and pepper until nice and brown added at the last 10 mins just to heat them through.

Recipe



Wash chicken in cold water and pat dry very throughly with paper towels.

Choose a skillet large enough to contain all the chicken pieces comfortably, without crowding. Heat the oil over moderately high heat and put the chicken in the skillet skin side down and cook until golden brown. Turn pieces over and brown the other sided. When nicely brown on all sides transfer them to a platter and sprinkle the pieces with salt and pepper.

Pour off most of the fat in the skillet, turn heat to high and add the wine. Boil rapidly until it is reduced by half. Scrape up any brown bits in the pan. Lower heat to medium, add the sliced onion, and cook for about 5 minutees stirring 2 or 3 times. Add the browned chicken pieces, all but the breasts. (breasts cook faster, so they can be added later.) Add the sliced pepper, carrot, celery, garlic and the chopped tomatoes and their juice. Adjust to a slow simmer and cover.

After about 10 minutes add the breasts and continue cooking until tender about 30 minutes. Turn and baste the chicken a few times while cooking. You may have to cook it a little longer if your chicken is bigger.

Transfer the chicken to a warm serving platter. If the sauce in the pan is too thin, raise the heat to high and boil it briskly until it thickens, stirring as it boils. Pour the sauce over the chicken and serve.