Best Pollo 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

Steps:

• Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
• Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
• Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
• Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

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.

POLLO ALLA CACCIATORA

Steps:

• Wash and drain chicken pieces. Heat olive oil in deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer chicken to paper towels to drain.
• Saute the onion, mushrooms, carrot, green pepper, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes.
• Stir in the tomato paste, wine, herbs, salt and pepper and cook over medium heat for another 5 minutes.
• Add all the chicken pieces and mix well. Turn down the heat very low and simmer, covered, for 1-2 hours. Adjust the salt and pepper to your taste.
• Serve with some freshly grated Romano cheese and a warm loaf of bread.

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.

POLLO ALLA CACCIATORA

Steps:

• Cut chicken into small pieces and season with salt and black pepper. Heat the oil in a roasting tray, add the chicken pieces and brown both sides, pour off most of the fat,leaving a small amount, add peeled and finely chopped onion, crushed garlic and the mushrooms cut into quarters, cook until tender, add the wine and vinegar, boil until reduced by half, add water and chopped tomatoes, basil, rosemary, and olives, salt and ground black pepper, continue to cook in a moderate oven for about 1 hour. Arrange chicken pieces on a serving dish and keep warm. Bring the sauce to the boil, reduce by half and pour over the chicken and serve at once.