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Chicken alla Cacciatora

I was born and raised in Southern Switzerland, where the Italian influence is very prominent. During my early years, my mother, like most women in those days, would cook two full different meals a day (imagine that...)! This is one of my mother's recipes, not a quick one but still one of my and my family's favorite. Buon appetito!

Fiorenza graciously offered this family recipe to all of us. I cooked it and loved it! Give it a try!

Courtesy of : Fiorenza Paul
Category: Poultry
Tags: tomatoeschicken

Ingredients

For 4 people ()

Recipe

  • 1 whole chicken, cut into 8 pieces
  • flour for dusting
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 2 small carrots, chopped
  • 1 celerey stalk, chopped
  • 1.5 onion
  • 2 bay leaves
  • 3 cans (15oz each) diced tomatoes, use 2 cans if you desire less sauce
  • 1 cup chicken broth
  • salt and pepper

Portion Adjustor

Chicken alla Cacciatora Directions

  • Cut the chicken into pieces (8)
  • Wash and pat dry the chicken
  • Flour the pieces lightly in batches
  • In a large frying pan, brown the floured chicken in butter and oil (1/2 of the total amount), turning them often
  • When ready, move them to a plate and continue to flour and brown the rest of the chicken pieces until all the pieces are brown. If the skin comes loose, discard
  • Chop the Carrots, celery, onion and mince the garlic
  • In a very large pot, melt the remaining butter and oil and saute the chopped vegetables
  • Add the chicken pieces and any liquide from the plate
  • Add the white wine and let it evaporate moving the chicken around the pot
  • Add the canned tomatoes, the bay leaves, warm chicken broth and pepper. The chicken should be covered by the liquid and tomatoes
  • Cook for 1 1/2 hour (at the most, if meat starts to come off the bones, stop cooking), stirring gently and frequently to avoid sticking. Any loose skin to be discarded. If necessary, add warm chicken broth until the meat is done and ready.
  • Discard bay leaves and all the skin, taste the sauce and adjust salt and pepper. If you like the sauce to be smooth, pass it through a strainer by pushing the vegetable mixture through the strainer with a spoon

Serving Suggestions:

  • It can be served with polenta, mashed potatoes or noodles
  • This dish is also excellent reheated

 

 

 

 

 

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