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Pollo alla Cacciatore – Hunter’s style chicken
| Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 | | Other: | Ingredients: | | Time: 1 hour Difficulty: Easy Serving Size: 2 to 3 | - 1 2 – 2 ½ lb chicken – cut into 8 pieces
- 2 carrots – julienned
- 2 – 3 stalks of celery – julienned
- 4 – 5 medium potatoes – diced
- 2 Tbs unsalted butter
- 3 oz pancetta – diced
- 4 – 6 leaves of fresh sage - diced
- 1 medium onion – sliced thin
- ½ C white wine - warmed
- chicken broth - hot
- Black pepper
- Salt
- 2 Tbs tomato paste
- ½ C peas
| | Instructions: | - Flour the chicken pieces, salt them lightly, and set them aside.
- In high-sided pot, large enough to comfortably hold all of the chicken pieces melt the unsalted butter.
- As soon as the butter starts to crackle add the pancetta, together with the sage and the sliced onion.
- Cook, stirring, over a medium high heat, until the onion begins to color.
- Add the chicken pieces and continue cooking, stirring them to brown all of their sides.
- Cook for about ten minutes.
- Once the ten minutes is up stir the warmed wine, dust with freshly ground pepper, and cook until the wine evaporates.
- Add the chopped vegetables and cook, stirring, still over a medium high heat.
- When it looks like things are beginning to stick (and it will), add some hot broth.
- Keep cooking for about 15 minutes, shifting things around in the pot as you do and adding liquid.
- Dissolved two tablespoons of tomato paste into some of the broth and add it.
- Mix well, cover, reduce to a low simmer, and cook until the meat is fork tender.
- At this point add a handful of freshly shelled peas, and a grind of pepper.
- Five minutes more and the dish is done
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