Pollo alla cacciatora. It is very common to find versions of this dish outside of Italy, especially in the United States, however they often bear little resemblance to dishes found here. Even the spelling has been changed, possibly reflecting a dialect spelling originally used by Italian immigrants to the States. The name translates as hunter’s style chicken. I am a bit unsure why as I am unaware of anybody hunting chickens 🙂 You can also prepare rabbit in this way so maybe that was the original recipe. There are many versions in Italy, but the common factor is the chicken is cooked with white wine and tomatoes. This version is from Liguria. As always, if you can find a really good free range, or at least corn fed chicken it will improve the dish no end. Serves 4-6.
- 1 chicken cut into cut into 6 or 8 pieces
- 2 cloves of garlic
- 1 onion, chopped
- Half a celery stalk, chopped
- A sprig of rosemary
- 2 fresh sage leaves
- A bay leaf
- A glass of white wine
- 6 fresh tomatoes, peeled and deseeded (or an equivalent amount of tinned)
Brown the onions, the celery and the garlic in a large pan.
Add the chicken pieces, rosemary, sage and bay leaf. Season with salt and pepper and cook for about 10 minutes over a reasonably high flame.
Lower the flame and add the wine and cook until it has almost evaporated. Add the tomatoes, stir and cook until the chicken is done. About 45 minutes. Serve directly from the pan.
- Some people like to add a little chopped parsley at the end
- You can also add sliced fresh or reconstituted dried porcini mushrooms along with the chicken.