Rabbit Hunter Style Coniglio Alla Cacciatora Recipes

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RABBIT CACCIATORA



Rabbit Cacciatora image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

One 3 to 4-pound rabbit (a roaster), cut into 12 pieces (4 foreleg pieces, 4 hind legs pieces, 2 loin pieces and 2 saddle pieces), belly separated from ribs and reserved
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 oil-packed anchovy fillets
4 cloves garlic, cut in quarters
2 carrots, finely chopped
2 small red onions, finely chopped
1 celery stalk, finely chopped
3/4 to 1 cup red wine (try a nice Chianti)
2 1/2 cups chopped Roma tomatoes with their juices
1/2 cup pitted black olives
2 fresh bay leaves
3 tablespoons chopped fresh parsley

Steps:

  • Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
  • Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
  • Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.

POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)



Pollo Alla Cacciatora (Italian Hunter-Style Chicken) image

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

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 white wine or 1 cup red wine
1 cup tomatoes, 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

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

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