Pollo alla Cacciatora
Eligio Bucciarelli for Così Italiano
about 8 pieces, any combination of legs, breasts and thighs
or more, flour for dredging
Kosher salt and freshly ground black pepper
or more to taste Crimini
Baby Bella mushrooms, sliced
medium bell peppers seeded and sliced; any combination of red and green;
medium or large yellow onions
finely chopped parsley
minced rosemary or 1 sprig of fresh
dry red wine
can crushed tomatoes
In a large Dutch oven or saucepan heat the olive oil over medium-high heat.
Season the flour with the salt and ground black pepper then dredge the chicken in the seasoned flour.
Working in batches, brown the chicken on all sides then transfer to a plate and set aside.
Add the bell peppers, onions and mushrooms to pan and cook until they just start to soften, about 5 minutes. Add minced garlic and cook for another minute.
Add wine to deglaze the saucepan scraping the browned bits from bottom, and cook until reduced by half, about 2-3 minutes.
Return chicken to pan and add tomatoes, parsley and rosemary. Add salt and pepper to taste, then mix well and bring bring to a simmer. Cook, covered, until chicken is tender, about 30 minutes.
Serve the Chicken Cacciatore from the Dutch oven spooning the sauce and vegetables over the top.
This recipe is printed from Così Italiano @ www.cosiitaliano.com