Chicken hunter's style (Pollo cacciatore)
- 1 two-and-one-half- to three-pound chicken, cut into serving pieces
- 13 cup, plus 1 tablespoon, olive oil
- 3 tablespoons finely chopped onion
- 1/4 cup flour
- 1/4 cup butter
- 2 teaspoons finely minced garlic
- Salt, if desired
- Freshly ground pepper
- 1/4 cup dry white wine
- 1 3/4 cups chicken broth
- 1 cup marinara sauce (see recipe)
- Polenta (see recipe)
- Carefully remove the bones from the chicken pieces or have this done by the butcher.
- Cut each breast half in two, crosswise.
- Heat one tablespoon of oil and cook the onions, stirring, until lightly brown.
- Set aside.
- Heat the remaining one-third cup of oil in a heavy skillet or casserole.
- Dredge the pieces of chicken lightly in flour and shake off the excess.
- Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes.
- Turn the pieces and cook on the second side, about three minutes.
- Pour off the fat from the skillet and add the butter and garlic to the chicken.
- Add the onion, salt and pepper to taste.
- Stir to blend.
- Add the wine and cook about one minute.
- Add the chicken broth and marinara sauce.
- Bring to the boil and cover closely.
- Let cook, covered, over high heat about 15 minutes or until tender.
- Serve with portions of polenta.
three, olive oil, onion, flour, butter, garlic, salt, freshly ground pepper, white wine, chicken broth, marinara sauce, polenta
Taken from cooking.nytimes.com/recipes/10324 (may not work)