Pollo di Cacciatore
This recipe can be found in a now out of date little cookbook published by my father in 1983. It was called "Pat's Pride", and he was in fact quite proud of it. Dad never lived to see his recipes on the Internet, but I am sure he would not mind sharing this one. As can be seen, he did not believe in long preparation recipes!
2-3 Whole Chickens - Each cut up into 8 pieces. 3 Cloves Garlic 1 Lg. Onion - chopped 1 Lb. Mushrooms - fresh and cut into large pieces. 2 28 Oz. Cans of Roma or San Marzano tomatoes. - chopped coarsley 3 Tbl. Olive oil - Extra virgin 3 Tbl. Capers - Drained: If using salted, soak for 1 hr., wash and drain. 1/2 Cup Wine - red 1/2 Cup Olives, black and pitted 1/2 Tsp. Oregano Flakes - dried 4 Lg. Basil Leaves Q. B. Peperoncino flakes (optional) Q. B. Salt and Pepper
Saute the onion until it is wilted, then add the garlic. When both are just beginning to brown, add the chicken pieces. Brown them on all sides. Add the rest of the ingredients except the wine and tomato sauce. after cooking for ten minutes, add the sauce and the wine. Cook until done. Excellent with rice or spaghetti.
NOTE: Unlike many cacciatore recipes, this one is not thickened by flouring the chicken prior to sautéing them. When we have made it, we use two 28 Oz. cans of tomatoes, as we enjoy the sauce for two or three additional meals.
Last updated on: 02/09/03 04:00:05 PM