Ready in 45 minutes
No one really has to hunt for chicken, but cacciatore or hunters style, is a catchall term for a way of cooking chicken, rabbit, and lamb. In the north of Italy, pollo alla cacciatora's preparation most likely includes onion, tomato, pancette or lardo, and mushrooms. In central Italy, it is seasoned with garlic, rosemary and some vinegar. Roasted potatoes are the ideal accompaniment.
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Wipe the chicken pieces with a lemon half and sprinkle with salt and pepper. Warm half the olive oil in a skillet or large saute pan and brown half the chicken pieces quickly over high heat. Add the remaining oil and brown the rest of the chicken. Remove with a slotted spoon to a platter and set aside.
Add the pancetta to the pan and saute for a few minutes over medium heat, Then add the onions and cook for about 15 minutes, until they take on some color. Add the garlic, thyme, sage, tomatoes, and wine and bring to a gentle boil.
Transfer the onion sauce to a tagine and simmer for 10 minutes. Add the chicken and mushrooms, cover, and cook over low heat for about 30 minutes, until the chicken is cooked through. During the last 5 minutes, add the olives and simmer uncovered to reduce the sauce. Adjust the seasoning and sprinkle with parsley.
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