Pollo alla Cacciatora...
We'll stay on the theme of chicken dishes for this month's Italian recipes. Today is Pollo alla Cacciatora (which is chicken in hunter's sauce). Unfortunately, I have no business photographing food so this picture does not truly capture how good this dish really is. I guess you'll have to trust me.Ingredients:
- 4 1/2 lb whole chicken cut into breasts, thighs, legs, wings (or buy pre-cut pieces)
- 4 TBL olive oil
- 2 1/2 medium yellow onions (thinly sliced)
- 1 cup dry white wine
- 8 oz bacon/Italian pancetta (diced)
- 2 lb whole peeled roma tomatoes (fresh or canned) with stems removed
- 3 large bell peppers (red, yellow, green) cut into bite-sized pieces
- 4 medium white potatoes (cut into bite-size pieces)
- salt and pepper
- Wash chicken, and dry with paper towel.
- Sauté onion in oil in a 6 qt sauté pan (or stockpot) over medium heat until golden (but not brown). Remove onion with tongs and set aside (leaving juice in pan).
- Add bacon to pan and cook until bacon fat is clear (but not brown).
- Add chicken, increase heat to medium high, and cook for 10 minutes turning occasionally.
- Add wine and cook until absorbed (or evaporated) turning occasionally.
- Add salt and pepper (to taste) and tomatoes (with juice), onion, potato, and peppers to pan and cook for 15 minutes uncovered stirring occasionally.
- Reduce heat to low and cook covered for 30 minutes stirring and turning occasionally. (Be careful not to dry-out the sauce.)
- Serve chicken and sauce with a slice of toasted bread. Buon Appetito!
- Italian pancetta and American bacon are not the same. If you can't get pancetta, buy thick cut bacon (non smoked).
- It is much easier to cut the pancetta (bacon) if it is semi-frozen (and not soft).
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