Chicken Hunters Style Pollo Alla Cacciatore Food
POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)
Make and share this Pollo Alla Cacciatora (Italian Hunter-Style Chicken) recipe from Food.com.
Provided by AZPARZYCH
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces and pat them dry.
- 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.
- 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.
- Add the onions and sauté for 2-3 minutes.
- Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
- 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.
- Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning to taste and serve with polenta or roasted potatoes.
- *Variations.
- Coniglio alla Cacciatora: use rabbit instead of chicken.
- 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.
- Use boneless, skinless chicken breast for a lower fat version.
Nutrition Facts : Calories 763, Fat 44.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 753.3, Carbohydrate 30.7, Fiber 2.1, Sugar 3, Protein 46.4
CHICKEN HUNTER'S STYLE (POLLO CACCIATORE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Carefully remove the bones from the chicken pieces or have this done by the butcher. Cut each breast half in two, crosswise.
- Heat one tablespoon of oil and cook the onions, stirring, until lightly brown. Set aside.
- Heat the remaining one-third cup of oil in a heavy skillet or casserole.
- Dredge the pieces of chicken lightly in flour and shake off the excess. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes. Turn the pieces and cook on the second side, about three minutes.
- Pour off the fat from the skillet and add the butter and garlic to the chicken. Add the onion, salt and pepper to taste. Stir to blend. Add the wine and cook about one minute.
- Add the chicken broth and marinara sauce. Bring to the boil and cover closely. Let cook, covered, over high heat about 15 minutes or until tender. Serve with portions of polenta.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 50 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 18 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 1 gram
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