cookbooks

No. 135. Pollo Alla Cacciatora (chicken) Recipe

Pollo alla Cacciatora, also known as Hunter's Chicken, is a classic Italian dish that is loved for its rich and hearty flavors. This traditional recipe has been passed down through generations and remains a favorite in Italian kitchens. The name "Cacciatora" translates to "hunter-style," and it is believed that this dish was originally made by hunters in the countryside who used vegetables, herbs, and locally sourced chicken to create a satisfying meal after a long day of hunting.

Fun fact: The origins of Pollo alla Cacciatora can be traced back to the Tuscan region of Italy. It is said that hunters would prepare this flavorful dish using the ingredients they had on hand, such as wild mushrooms and herbs, to enhance the taste of the chicken.

Now, let's dive into the recipe for No. 135, Pollo alla Cacciatora with added tomatoes:

Ingredients:
- 1 whole chicken, cut into pieces (or chicken thighs and drumsticks)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup tomato puree or tomato sauce
- 1 cup chicken broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)

Instructions:
1. Season the chicken pieces with salt and pepper.
2. Heat olive oil in a large pan or Dutch oven over medium-high heat.
3. Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
4. In the same pan, add the sliced onion, minced garlic, chopped carrot, celery, and red bell pepper. Sauté until the vegetables are softened and golden.
5. Add the sliced mushrooms to the pan and cook for an additional 2-3 minutes.
6. Pour in the tomato puree or tomato sauce and stir to combine with the vegetables.
7. Return the chicken pieces to the pan and pour in the chicken broth or water. The liquid should cover about half of the chicken.
8. Add the dried oregano, dried thyme, and bay leaf to the pan. Stir to distribute the herbs evenly.
9. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 45 minutes to an hour until the chicken is tender and no longer pink in the center. Stir occasionally and add more broth or water if needed to maintain the desired consistency.
10. Once the chicken is cooked, remove the bay leaf and discard.
11. Serve the Pollo alla Cacciatora hot, garnished with fresh parsley.

Fun fact: Pollo alla Cacciatora is traditionally served with crusty bread, polenta, or pasta to soak up the flavorful sauce. It is a versatile dish that can be customized to suit your preferences. For some added depth of flavor, you can also incorporate olives, capers, or anchovies into the dish.

Similar recipe dishes:
- Pollo alla Cacciatora is similar to Coq au Vin, a French dish that also features chicken cooked in a flavorful sauce with vegetables and herbs. However, Coq au Vin typically includes red wine, bacon, and pearl onions, giving it a distinct taste.
- Another similar dish is Chicken Cacciatore, which is the Americanized version of Pollo alla Cacciatora. It often includes additional ingredients like bell peppers, mushrooms, and onions, and is usually served over pasta or rice.

Pollo alla Cacciatora is a true Italian comfort food that highlights the natural flavors of the ingredients. It's a dish that brings warmth and satisfaction to the table, and its robust flavors make it a favorite among both family dinners and special occasions. Enjoy this classic Italian recipe with your loved ones and savor the delicious taste of Pollo alla Cacciatora!

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