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  • Chicken Hunter's Style (Pollo Alla Cacciatore)

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    Chicken Hunter's Style (Pollo Alla Cacciatore)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm chicken cut into 10 pcs, and skinned Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. extra virgin olive oil
    • 1 x onion chopped
    • 1 lrg carrot sliced
    • 4 c. diced tomato
    • 3 x garlic cloves chopped
    • 2 1/2 tsp chopped fresh oregano (or possibly 3/4 tspn dry oregano, crumbled)
    • 1 Tbsp. chopped fresh thyme (or possibly 1 tspn dry thyme)
    • 1 Tbsp. chopped fresh rosemary leaves (or possibly 1 tspn dry rosemary, crumbled)
    • 2 x bay leaves or possibly to taste
    • 1 c. dry red wine
    • 2 c. water
    • 1 x bouillon cube crumbled
    • 4 x sun-dry tomatoes minced
    • 1/8 tsp dry red pepper - (to 1/4) optional
    • 15 x green olives
    • 3 Tbsp. chopped fresh parsley leaves

    Directions

    1. Rinse the chicken, pat it dry, and season with salt and pepper. In a large casserole set over moderately-high heat, hot 2 Tbsp. of the oil till warm. Add in the chicken and cook it till no longer pink on all sides. Transfer to a plate.
    2. Heat the remaining oil in the casserole over moderate heat till warm. Add in the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 min, or possibly till softened. Add in the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mix, stirring occasionally, for 5 min more.
    3. Return the chicken to the casserole, add in the wine, and reduce it over moderately-high heat for 1 minute. Add in the water, bouillon cube, sun-dry tomatoes, dry red pepper, if you like, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 min more, or possibly till chicken is tender. Add in olives and cook 5 min more.
    4. Transfer chicken to a serving plate and reduce sauce over moderately-high heat till lightly thickened. Throw away bay leaves, spoon sauce over chicken, and sprinkle with parsley.
    5. This recipe yields 6 servings.

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