Polio Alia Cacciatore Con Pepperoni Recipe


MethodMain Ingredient


 Broiler fryer2 , cut up
 Flour1 Cup (16 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Olive oil/Salad oil1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), mashed
 Onions2 Medium, chopped
 Green pepper1 Large, thinly sliced
 Chopped pimiento2 Tablespoon
 Chopped parsley2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Dry red wine/1/2 cup chicken stock plus 2 tablespoons vinegar2⁄3 Cup (10.67 tbs)
 Reserved tomato juice1⁄3 Cup (5.33 tbs)
 Sliced mushrooms2 Cup (32 tbs)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 8296 Calories from Fat 4979

% Daily Value*

Total Fat 554 g852.9%

Saturated Fat 166.3 g831.5%

Trans Fat 0 g

Cholesterol 2370.8 mg

Sodium 5103.5 mg212.6%

Total Carbohydrates 175 g58.4%

Dietary Fiber 17.7 g71%

Sugars 28.2 g

Protein 581 g1162.5%

Vitamin A 231.6% Vitamin C 553.4%

Calcium 63.8% Iron 226.5%

*Based on a 2000 Calorie diet


Dry the chicken pieces well and dredge lightly with flour.
Heat the butter or margarine and olive or other salad oil in a large frying pan.
Lightly brown the chicken on all sides, a few pieces at a time, removing the browned pieces to a plate.
Saute the garlic and onion in the pan drippings just until tender.
Replace the chicken in the frying pan; add the tomatoes, green pepper, pimiento, parsley, salt, thyme, oregano, pepper, bay leaf, wine (or chicken stock and vinegar), and the 1/3 cup tomato juice.
Cover and simmer gently over medium heat about 45 minutes, or until chicken is almost tender (or bake, covered, in a moderate oven 350° about 45 minutes).
Add the sliced mushrooms; spoon on some cooking liquid.