This is a tomato-based chicken dish, known in Italy as Pollo alla Cacciatora, which means Hunters Chicken

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Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Chicken on the bone, skinned; 400 g Tomatoes tinned, chopped; 1 piece Onion chopped; 15 g Porcini mushrooms dried; 250 ml water warm; 150 ml red wine; 120 g field mushrooms sliced; 1 clove Garlic chopped finely; 1 sprig Rosemary chopped finely; 30 ml olive oil; 15 g butter; 1 pinch salt to taste; 1 pinch peppter to taste

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INGREDIENTS

4 pieces Chicken ; on the bone, skinned
400 g Tomatoes ; tinned, chopped
1 piece Onion ; chopped
15 g Porcini mushrooms ; dried
250 ml water ; warm
150 ml red wine
120 g field mushrooms ; sliced
1 clove Garlic ; chopped finely
1 sprig Rosemary ; chopped finely
30 ml olive oil
15 g butter
1 pinch salt ; to taste
1 pinch peppter ; to taste

Servings

INSTRUCTIONS

1. Soak the dried porcini mushrooms in the water for about 20 mins. When soaked, remove them from the bowl, squeeze the liquid out of them (into the bowl), keep the water and chop the mushrooms.

2. Using the oil and butter, sauté the chicken pieces in a large pot. They don't have to be fully cooked, about 5-7 mins should do until the outside is golden. When done, remove them and pat with kitchen paper to remove oil.

3. Remove most of the oil from the pot, but leave a small bit in to cook the onion and mushrooms for about 5 mins until the onion has softened. Then add the tomatoes, wine and mushroom water. Add the garlic and rosemary, and season to taste.

4. Bring the mixture to the boil, add the chicken, stir it about and simmer for about 30-40 mins, until the chicken is well-cooked and tender.

5. Serve with rosemary mash and asparagus.

NOTES

This dish tastes better when cooked the day before serving.

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Chicken Cacciatore

4 pieces Chicken on the bone, skinned
400 g Tomatoes tinned, chopped
1 piece Onion chopped
15 g Porcini mushrooms dried
250 ml water warm
150 ml red wine
120 g field mushrooms sliced
1 clove Garlic chopped finely
1 sprig Rosemary chopped finely
30 ml olive oil
15 g butter
1 pinch salt to taste
1 pinch peppter to taste

1.  Soak the dried porcini mushrooms in the water for about 20 mins.  When soaked, remove them from the bowl, squeeze the liquid out of them (into the bowl), keep the water and chop the mushrooms.
2.  Using the oil and butter, sauté the chicken pieces in a large pot.  They don't have to be fully cooked, about 5-7 mins should do until the outside is golden.  When done, remove them and pat with kitchen paper to remove oil.
3.  Remove most of the oil from the pot, but leave a small bit in to cook the onion and mushrooms for about 5 mins until the onion has softened.  Then add the tomatoes, wine and mushroom water.  Add the garlic and rosemary, and season to taste.  
4.  Bring the mixture to the boil, add the chicken, stir it about and simmer for about 30-40 mins, until the chicken is well-cooked and tender.
5.  Serve with rosemary mash and asparagus.

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 4 Servings

Calories: 728
Calories from Fat: 419 (58%)

Amt Per Serving		% DV

	Total Fat 46.6g	62 %
	Saturated Fat 14.1g	71 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 9.3g
Cholesterol 215.1mg		66 %
Sodium 226mg		8 %
Potassium 1011.5mg		27 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 6.2g
Protein 53.2g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 728

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