Pollo Alla Cacciatore Recipe
If you plan to cook an out of the ordinary Side Dish, then you should probably go for this Pollo Alla Cacciatora / Chicken Cacciatora. Chicken is the primary ingredient in Pollo Alla Cacciatora / Chicken Cacciatora. The Pollo Alla Cacciatora / Chicken Cacciatora holds a high place in the Italian cuisine. This Pollo Alla Cacciatora / Chicken Cacciatora, when served as a Side Dish will always bring cheer to your table. Treat your family to this Pollo Alla Cacciatora / Chicken Cacciatora and they are going to adore you for it.
Ingredients
2 broiler-fryer chickens (about 3 lbs. each), cut up
Flour
1/4 cup each butter and olive oil
2 small cloves garlic, mashed
2 medium-sized onions, chopped
1 can (1 lb. 12 oz.) Italian-style pear-shaped tomatoes, drained and chopped (reserve juice)
1 large green pepper, thinly sliced
2 tablespoons each chopped pimiento and chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon each crumbled thyme and oregano
1/4 teaspoon pepper
1 bay leaf
2/3 cup dry red wine (or 1/2 cup chicken broth plus 2 tablespoons vinegar)
2 cups thinly sliced fresh mushrooms
Chopped parsley for garnish
Hot buttered spaghetti (optional)
Directions
Dry the chicken and dredge lightly with flour.
Heat the butter and 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.
Return the chicken to the frying pan; add the tomatoes, green pepper, pimiento, 2 tablespoons parsley, salt, thyme, oregano, pepper, bay leaf, wine, and 1/3 cup of reserved tomato juice.
Cover and simmer gently over medium heat about 45 minutes, or until chicken is almost tender (or bake, covered, in a 350° oven about 45 minutes).
Add the sliced mushrooms.
Spoon some of the liquid around the chicken over the mushrooms.
Cover and continue cooking 10 to 15 minutes or until mushrooms are just tender.
Remove chicken and vegetables to a warm platter.
Rapidly boil liquid until slightly reduced and thickened; pour over chicken.
Garnish with parsley.
Heat the butter and 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.
Return the chicken to the frying pan; add the tomatoes, green pepper, pimiento, 2 tablespoons parsley, salt, thyme, oregano, pepper, bay leaf, wine, and 1/3 cup of reserved tomato juice.
Cover and simmer gently over medium heat about 45 minutes, or until chicken is almost tender (or bake, covered, in a 350° oven about 45 minutes).
Add the sliced mushrooms.
Spoon some of the liquid around the chicken over the mushrooms.
Cover and continue cooking 10 to 15 minutes or until mushrooms are just tender.
Remove chicken and vegetables to a warm platter.
Rapidly boil liquid until slightly reduced and thickened; pour over chicken.
Garnish with parsley.
