Best Chicken Alla Cacciatora Recipes

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.

UMBRIAN-STYLE CHICKEN ALLA CACCIATORA

Steps:

• Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
• Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
• After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
• When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.

POLLO ALLA CACCIATORA (CHICKEN CACCIATORA)

Steps:

• Dry the chicken and dredge lightly with flour. Heat the butter and oil in a large frying pan. Lightly brown the chicken on all sides, a few pieces at a time removing the browned pieces to a plate. Saute the garlic and onion in the pan drippings just until tender. Return the chicken to the frying pan; add the tomatoes, green pepper, pimiento, 2 TB parsley, salt, thyme, oregano, pepper, bay leaf, chicken broth, jalapenos, capers and 1/3 cup of reserved tomato juice. Cover and simmer gently over medium heat about 45 min, or until chicken is almost tender (or bake, covered, in a 350 oven about 45 min.) Add the sliced mushrooms. Spoon some of the liquid around the chicken over the mushrooms. Cover and continue cooking 10-15 min or until mushrooms are just tender. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened; pour over chicken. Garnish with parsley and serve with pasta. Makes 8-10 servings.

POLLO ALLA CACCIATORA (HUNTER’S WIFE’S CHICKEN)

Steps:

• 1. Heat oil in a large pan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side. 2. Add wine and cook until it evaporates, about 5 minutes. Add tomatoes, with their juice, to chicken. Stir in bay leaf, rosemary, and parsley (reserving 1 tbsp. or so for garnish) and season to taste with salt and pepper. Reduce heat to low, partially cover, and simmer, adding chicken stock gradually as tomato juice evaporates, for 45 minutes. Garnish with reserved parsley. Serve with steamed potatoes or white rice.

CHICKEN ALLA CACCIATORA

Steps:

• 1. Put the oil in a deep skillet or casserole, preferably non-stick, that can later be covered. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin sides down. Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary; the process will take 10 to 15 minutes. Remove the chicken to a plate, pour off any excess fat, and turn the heat down to medium. 2. Add the onion, carrots, mushrooms, garlic, juniper berries, and bay leaves and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the stock, then the tomatoes and chicken, along with any accumulated juices. Stir, then partially cover the pan; reduce the heat to low and cook about 20 minutes, or until the chicken is cooked through. Garnish with parsley and serve.