Pollo Alla Cacciatora Chicken Cacciatore Recipes

CHICKEN CACCIATORE {POLLO ALLA CACCIATORA}

Steps:

• Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.
• Heat 2 Tablespoons of oil in a saute pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.
• Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.
• Stir in tomato purée, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don't have to sauté the mushrooms -- they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.
• Season chicken and cacciatore with salt and black pepper and garnish servings with Parmesan.

AUTHENTIC ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)

Steps:

• First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
• Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
• At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
• When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
• Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
• Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.

POLLO ALLA CACCIATORE

Steps:

• Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
• Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
• Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
• Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

POLLO ALLA CACCIATORA (CHICKEN CACCIATORE)

Steps:

• Finely chop the onion, carrots, and celery. Heat 2 tablespoons of olive oil in a casserole pan over low to medium heat. Add the vegetables and garlic, and cook, stirring often until softened.
• Push the vegetables around the sides of the pan and pour the remaining olive oil the center of the pan. Arrange the chicken legs and thighs in the pan so that they do not overlap one another. Let them brown for a few minutes on all sides, then pour the wine in and continue to cook until evaporated.
• Add in the chopped fresh herbs, bay leaf, olives and tomatoes. Season with salt and pepper to taste, cover with a lid, and let the chicken cook for about 50 minutes over medium low heat, adding a ladle of vegetable stock or warm water whenever necessary.
• Remove the pan from the heat, sprinkle fresh parsley on top and serve.

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE

Steps:

• Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

POLLO ALLA CACCIATORA (CHICKEN CACCIATORE)

Steps:

• Warm the olive oil in a large saute pan set over medium-high heat. Stir in the peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside. Stir the mushrooms into the pan and cook, stirring, until slightly softened, about 8 minutes. Remove from the pan and set aside. Season the chicken with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes in all. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the garlic, onions, and rosemary and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan. Return the chicken to the pan, along with any juices that have accumulated on the plate. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes. Stir the peppers and mushrooms into the chicken. Return to a simmer, cover, and cook to blend in the flavor of these ingredients, about 10 minutes. The stew may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce. Variation: Rabbit cut into serving portions may be substituted for the chicken. Omit the peppers. Quarter rather than slice the mushrooms. To the basic recipe add 2 all purpose potatoes, peeled, halved and each half quartered. Stir these into the stew at the same time the rabbit is returned to the pot. stir 6 kalamata olives into the stew along with the mushrooms during the last 10 minutes of cooking.;

POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)

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.