Pollo Alla Cacciatora

Pollo Alla Cacciatora Ingredients

1 3-pound Chicken cut into 8 pieces	2 cup Chicken stock defatted
Salt & pepper to taste	1 each Bouqet garni bay leaf, peppercorn, thyme and parsley
2 tablespoon Extra virgin olive oil	2 each Red bell pepper roasted, cut into strips
1 tablespoon Paprika imported Hungarian hot paprika	2 each Green pepper roasted, cut into strips
4 ounce Prosciutto in one thick slice, cut into julienne matchsticks	2 tablespoon Balsamic Vinegar
1 pound Tomato ripe plum, chopped	2 tablespoon Capers rinsed
2 clove Garlic minced	1/2 cup Italian parsley chopped

Instructions for Pollo Alla Cacciatora

Season the chicken with salt and pepper. Heat the oil in a large saut pan and brown the chicken well on all sides. Remove to a plate and pour excess fat from the pan, then stir in the paprika and the prosciutto and saut for a few minutes.

Add the garlic and when it becomes fragrant, stir in the tomatoes, raise the heat and cook, stirring until tomato juices begin to evaporate. Add the stock, the bouquet and the peppers. Scrape the pan bottom and redistribute the ingredients.

Return the chicken to the pan, cover and simmer for 40 minutes. Add the vinegar, taste and adjust seasonings.

Remove the chicken to a serving platter and keep warm. Skim any accumulated fat from the pan juices. Pour the contents of the pan over the chicken, dust with parsley and sprinkle with capers.

Main Ingredient: ChickenCuisine: Italian

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