Pollo Alla Cacciatorra or Hunter Style Chicken is classic Italian comfort food. Tender chicken braised with tomatoes, onion, peppers, and herbs, enriched with Hearty Burgundy wine – served over pasta.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.
This year Gallo Family Vineyards is celebrating the 50th Birthday of their Hearty Burgundy Wine. Gallo’s founders and brothers Ernest and Julio, created this wine as an ode to the wines they enjoyed in Italy and to pair with the Italian foods that they loved. This rich red wine has been an American favorite for half a century and we are celebrating that today with a variety of dishes featuring this iconic wine.
To begin, heat a quarter cup of extra virgin olive oil and a stick of butter in a Dutch oven over medium heat.
Now for the chicken – I used a whole chicken cut into pieces. Working in batches, dredge the chicken pieces in flour and then place them in the pot.
Cook the chicken for a few minutes on each side until nice and golden brown on the outside.
When they are browned, set them on a platter and brown the remaining pieces.
While those brown, dice an onion, and green bell pepper and mince 4 cloves of garlic.
The very large breasts, I split in half with a cleaver.
When the chicken is done browning, pour off all but about 1/3 cup of the oils in the pot. Sauté the onion, pepper, and garlic until tender.
When tender, sprinkle in 3 tablespoons of flour. Stir it in and cook for 1 minute.
Add in a 14.5 ounce can of diced fire roasted tomatoes and 2 cups of chicken broth.
Stir in a teaspoon of basil and a half teaspoon each of salt & pepper.
Nestle the chicken down into the liquid. Bring it to a boil, reduce the heat to a simmer, and cook covered for 20 minutes. Meanwhile begin cooking a half pound of your favorite pasta – something similar to an egg noodle is ideal.
After it has cooked for 20 minutes, pour in a cup of red wine. I used Gallo’s Hearty Burgundy.
Pour it in and let the stew simmer for 10 more minutes uncovered.
You will have a gorgeous pot of rich stew.
Serve the stew and chicken spooned over pasta.