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Chicken Cacciatore Pollo alla Cacciatora

Chicken Cacciatore (Pollo alla Cacciatora)

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6- servings
  • Category: Poultry
  • Method: Frying/baking
  • Cuisine: Italian

Description

Chicken Cacciatore (Pollo alla Cacciatora). Great ingredients, a passion for cooking, plenty of fond memories, and a whole lotta love. That is what this dish is all about.

Imagine rich tomato sauce caressed by roasted peppers, capers, and olives all hugging nicely floured and sauteed chicken. A  finale beyond words because the flavor and tenderness of this dish leave you speechless!


Ingredients

Chicken:

  • 3 organic free-range chicken legs
  • 4 organic free-range chicken thighs bone in and skin on
  • 2  organic free-range chicken 1/2 breasts skin on and bone in
  • Sprinkling of sea salt, fresh cracked black pepper, dried marjoram, onion powder, garlic powder, and paprika
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp butter

Dredge:

  • 1 1/2 cups all-purpose unbleached flour
  • sea salt, crushed black pepper
  • 1/2 tsp garlic powder
  • Sprinkling of dried marjoram
  • 1/2 tsp onion powder
  • Pinch of paprika

Tomato Sauce:

  • 1 yellow onion chopped
  • 2 celery stalks chopped
  • 2 roasted red peppers.
  • 2 cloves garlic minced
  • Pinch of red chili flakes
  • 1 Tbsp capers
  • 2 large cans d.o.p. San Marzano tomatoes
  • 1/4 cup tomato paste.
  • Handful of fresh torn basil leaves
  • Sea salt and fresh cracked black pepper to taste

Finishing touches:

  • 1 small glass white wine
  • 1/2 cup vegetable stalk (if you prefer you can use chicken stalk)
  • A good handful of pitted and halved Italian olives (I used Castelvetrano)
  • 1 Tbsp fresh chopped flat leaf parsley

Instructions

Peppers:

  1. Pre-heat oven to 400 degrees F.
  2. Wash and dry peppers and place on the top rack of the oven.
  3. Place a pan directly below the peppers on the bottom rack to catch any juices.
  4. Grill till peppers are nice and charred, take out of oven and place in a plastic bag for a few minutes.
  5. Take out of bag and peel charred skin off and take seeds and core out.
  6. Chop into small pieces and set aside.

Chicken:

  1. Wash and pat dry chicken.
  2. Season with salt, pepper, paprika, marjoram, onion and garlic powder on both sides.

Dredge:

  1. In a bowl whisk flour with all the seasonings.
  2. Take the chicken pieces and coat with flour mixture and place in a dish.

Braising:

  1. In a large saute pan heat up olive oil and butter.
  2. Place chicken in skin side down and cook for 2-3 minutes on each side or until a nice dark golden brown. If there is not enough room in the pan for all the chicken do it in two batches.
  3. Place braised chicken in a 12″x 14″ deep baking dish.

Sauce:

  1. In the same pan where the chicken was braised toss in garlic, onion and celery and saute for about 10 minutes.
  2. Add in roasted peppers.
  3. Toss in capers and cook for an additional 1 minute.
  4. Take the canned tomatoes and gently squeeze and crush them with your hands into the pan.
  5. Add a handful of fresh torn basil.
  6. Put in tomato paste and stir until blended.
  7. Season with salt and pepper.
  8. Simmer for about 20-25 minutes.

Oven time:

  1. Preheat oven to 400 degrees F.
  2. Pour sauce over chicken in baking dish.
  3. Gently pour in white wine and vegetable stalk.
  4. Sprinkle with olives and chopped parsley, and cover with tin foil.
  5. Place in oven and bake at 400 degrees F for about 30 minutes, then turn heat to 350° F, take off foil and cook for an additional 45 minutes.
  6. Take out of oven and serve with olive oil and garlic crostini.
  7. Finish with a splash of olive oil.
  8. Ready to serve.

Enjoy!


Notes

Suggestions:

  1. You can use any chicken pieces you like. I used a variety so I could please many palates at the table.
  2. Try and use really good organic ingredients.
  3. You can make this ahead of time then place it in the oven to warm when ready to serve.
  4. I served the dish with some crostini brushed with garlic and drizzled with olive oil.
  5. If you can’t find the San Marzano tomatoes, a good quality Roma tomato will do too.
  6. You can do the roasted red peppers ahead of time.