Pollo Alla Cacciatorra (Hunter Style Chicken)

Prep Time10

Cook Time40

Total Time55

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

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. The very large breasts, I split in half with a cleaver.
While those brown, dice an onion and green bell pepper, then mince 4 cloves of garlic.
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.
Serve the stew and chicken spooned over pasta. Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/pollo-alla-cacciatorra/