Recipe

Pollo Alla Cacciatora Recipe

	Oldgringo / All my dishes 1 month ago America gave Italy the tomato and Italy gave to the world, many good things to eat, such as Pollo alla Cacciatora. a zesty dish of fricassée chicken in a wonderful sauce. Prep:30m Cook:30m Servings:6	Oldgringo
	chicken braised

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Ingredients

2 oz dried wild Italian mushrooms; hydrated, drained

1 cup hot water; not boiling**

3 lbs whole chicken; cut into 8 pieces

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

2 tablespoons olive oil

2 tablespoons butter

2/3 cup coarsely chopped onions

1 garlic clove; peeled and crushed

1-1/2 cups fresh white or cremini mushrooms; sliced

1 cup green bell peppers; coarsely chopped

1 14-oz can diced tomatoes with juice; drain, reserve juice

2/3 cup dry red wine

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon fine ground rosemary; or fresh sprig

Directions

Note: Pollo alla Cacciatora or "Hunter's Chicken" is a fricassee of chicken. Fricassee or Italian, "fricassea," means to sauté the chicken pieces in butter prior to stewing with vegetables. The end results is a thick, chunky stew flavored with wine. This recipe is designed to prevent overcooking any of the ingredients or resulting in too much liquid.

Hydrate the dried wild mushrooms in hot, not boiling*, water for about 30 minutes. Drain and reserve the soaking liquid. Slice thin or dice the mushrooms into small pieces.

Drain the diced tomatoes from their juice and reserve the juice. The tomato and mushroom liquids may be reduced by heating to one cup volume.

Was and pat dry the chicken. Disjoint and cut the chicken into eight pieces. Remove any excess skin or fat. Mix the flour, salt and pepper and light coat the chicken pieces on all sides.

Heat the olive oil, melt the butter and sauté the chicken pieces, on all sides, until brown. As the chicken browns, remove and reserve the pieces in a warm oven. Do not over crowd the pan.

When the chicken pieces have been browned and removed, add the chopped onions, garlic and the chopped green pepper. Sauté for a few minutes until the vegetables begin to sweat.

Add the sliced or diced hydrated wild mushrooms, the fresh mushrooms and the drained tomatoes and fold into the mixture.

Add the one cup of concentrated mushroom and tomato liquids to the vegetables and bring the mixture to a boil.

Add the wine and the seasonings to the boiling mixture and stir well.

Return the warm, browned chicken pieces to the pot and gently submerge them into the sauce and vegetables. As soon as the pot begins to boil; reduce the heat to a simmer and cover. Simmer for 20-30 minutes or until the chicken is thoroughly cooked.

Adjust the seasonings and serve hot with your favorite pasta, potatoes or polenta.

** Note: Boiling water will release unwanted flavors from dried mushrooms.

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Comments

jenniferbyrdez 1 month ago said:
Marvelous. Glad to see ya.

mao65 1 month ago said:
Richard, this looks so delicious! I have to take it easy on the mushrooms because of my gout,but hey, a little can't hurt. Can't wait to try it. Somehow I always think of Bugs Bunny when I hear the word "fricassee" or is it Daffy Duck? Thanks for the recipe. Marcia

juliecake 1 month ago said:
Wonderful recipe, thanks!

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