Pollo Alla Cacciatora (italian Hunter-style Chicken)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.