Pollo alla Cacciatora
From oldgringo 16 years ago
- 30 minutes to make
- Serves 6
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.
Ingredients
- 2 oz dried wild Italian mushrooms; hydrated, drained shopping list
- 1 cup hot water; not boiling** shopping list
- 3 lbs whole chicken; cut into 8 pieces shopping list
- 1/2 cup flour shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cracked black pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 2/3 cup coarsely chopped onions shopping list
- 1 garlic clove; peeled and crushed shopping list
- 1-1/2 cups fresh white or cremini mushrooms; sliced shopping list
- 1 cup green bell peppers; coarsely chopped shopping list
- 1 14-oz can diced tomatoes with juice; drain, reserve juice shopping list
- 2/3 cup dry red wine shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cracked black pepper shopping list
- 1/2 teaspoon fine ground rosemary; or fresh sprig shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Marvelous. Glad to see ya.
jenniferbyrdez
in kenner loved it
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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 t...more
mao65
in Griffith loved it
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Wonderful recipe, thanks!
juliecake
in Bluffdale loved it
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