Chicken Hunter's Style: Pollo alla Cacciatore

  1. Rinse the chicken, pat it dry, and season with salt and pepper.
  2. In a large casserole set over moderately high heat, warm 2 tablespoons of the oil until hot.
  3. Add the chicken and cook it until no longer pink on all sides.
  4. Transfer to a plate.
  5. Heat the remaining oil in the casserole over moderate heat until hot.
  6. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened.
  7. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more.
  8. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute.
  9. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender.
  10. Add olives and cook 5 minutes more.
  11. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened.
  12. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

chicken, salt, olive oil, onion, carrot, tomato, garlic, fresh oregano, fresh thyme, rosemary, bay leaves, red wine, water, bouillon cube, tomatoes, red pepper, green olives, parsley

Taken from www.foodnetwork.com/recipes/chicken-hunters-style-pollo-alla-cacciatore-recipe.html (may not work)

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