Pollo alla Cacciatora
Pollo alla Cacciatora, literally translating to hunters' chicken, is a recipe whose main ingredient was the catch of the day - chicken or rabbit! You'll see this recipe throughout Italy where the meat braised, then slow-cooked with tomatoes, onions, carrots, rosemary and oregano with a little white or red wine. The ingredients in this recipe meld together, creating a hearty and aromatic flavor. After a few hours of slow cooking in a copper pan, serve with toasted Italian bread rubbed with fresh garlic.
- 1 Medium Chicken (cut into pieces)
- Extra Virgin Olive Oil
- 2 cloves of garlic
- 1 stick of Rosemary
- 1 stick of Celery
- 1 Carrot
- 1 Onion
- 1 glass of White Wine
- 200 grams of ripe tomatoes (about 0.44 lbs)
- 2 tablespoons of Black Olives
Chop the vegetables finely and put them on a low heat with the oil and a glass of white wine for about 5 minutes.
Add the chicken and fry it on a higher heat for about 5-10 minutes until light brown. Pour a glass of white wine and after it has evaporated, add the peeled tomatoes, salt and pepper and the olives.
Put a lid on and leave to cook slowly for about 30-40 minutes. If necessary, add some hot water. Serve it hot.