Recipe: Appetizing Chicken Cacciatore or Pollo alla Cacciatora

Chicken Cacciatore  or Pollo alla Cacciatora. Chicken cacciatore or chicken "hunter's" style is a traditional Italian dish which braises chicken in a rich savory sauce of tomatoes, onions, mushrooms, and white wine. Pollo alla cacciatora is very popular and greatly appreciated throughout Italy, especially in the northern regions, where I was born. Chicken Cacciatore (Pollo alla Cacciatora) Chicken Cacciatore is such a classic, rustic and comforting Italian stew.

The pollo alla cacciatora is a simple and traditional dish prepared with some little differences in almost all the regions of Italy. The chicken is jointed into pieces and quickly pan-fried, then slowly stewed in a tasty tomato sauce. Rosemary, garlic and wine are essential to donate a characteristic flavour. You can have Chicken Cacciatore  or Pollo alla Cacciatora using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Cacciatore  or Pollo alla Cacciatora

1. You need 8 of chicken thighs bone in and skin on.
2. Prepare of sea salt.
3. Prepare 8 of bay leaves.
4. You need 3 cloves of garlic, peeled (1 crushed, 2 sliced).
5. You need 1/2 bottle of Chianti.
6. Prepare of flour, for dusting.
7. Prepare 1 of red pepper sliced.
8. Prepare 1 of yellow pepper sliced.
9. Prepare 1 of orange pepper sliced.
10. Prepare 1 of white onion diced.
11. It's 1 tin of chopped tomatoes.
12. It's 1 tsp of capers.
13. Prepare sprig of Basil.
14. Prepare of olive oil.

Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world. The word cacciatore means "hunter," and alla cacciatora means "hunter style." The ingredients for chicken cacciatore vary wildly, but its essentials seem to be chicken, onions, tomatoes and wine. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side. Place the pan back on the heat and add the sliced garlic.

Chicken Cacciatore  or Pollo alla Cacciatora instructions

1. Dust the chicken thighs in seasoned flour and seal in a hot pan with the olive oil, when browned remove from the pan and keep to one side.
2. Add the chopped onions peppers and garlic to the same pan and soften.
3. Make sure you scrap all those bits off of the bottom of your pan, that's where the flavours hidden add your wine then the bay tomatoes stock.
4. Mix in the capers, but the sauce mixture into an oven proof dish and place the chicken on top with some of the basil, is use the stalks and don't chop it you can remove this later and add fresh just before serving.
5. Now place in an oven 180 or 160 fan for 1 1/2 hours.
6. And all done, I like to serve mine with Penne and a nice crusty loaf, place in the middle of table and enjoy..

Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Hunter's Wife's Chicken (Pollo alla Cacciatora) This stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from a recipe by Marcella Hazan. Named "pollo alla cacciatora", this recipe is prepared with some little differences in almost all the regions of Italy. I like sear the chicken reduced into pieces before slowly cook it into a fresh tomatoes sauce. Garlic, rosemary and give at the meat a delicious flavor.

Share :