We recommend using a Per Salute Covered Sauté Pan for this recipe.
Pollo Alla Cacciatora (Hunter Style Chicken)
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 4 chicken marylands, dredged in plain or rice flour
- 2 golden shallots, thinly sliced
- 75 g of cubed pancetta
- 1 celery stalk, thinly sliced
- 1 carrot finely chopped
- 1 garlic clove, finely chopped
- 150 ml dry white wine
- 600 g passata
- 40 g (1/4 cup) pitted black olives
- 40 g (1/4 cup) capers, in vinegar or salt, well washed
- 1-2 flat-leaf parsley sprigs
- 2 tablespoons finely chopped flat-leaf parsley
- salt flakes and freshly ground black pepper
- crusty sourdough, boiled new potatoes or soft polentato serve (optional)
Method:
- Heat half of the oil in a large heavy-based saucepan over medium-high heat Add the chicken and brown on both sides for 3-4 minutes. Transfer the chicken to a bowl and set aside.
- Add the remaining oil to the pan, reduce the heat to medium and add the pancetta, shallot, celery and carrot and cook for 1-2 minutes or until softened. Add the garlic and stir for 30 seconds or until fragrant.
- Return the chicken to the pan, deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1-2 minutes to cook out the alcohol.
- Add the passata, 200 ml water, the olives, capers and parsley sprigs. Don't add any seasoning as the olives and capers are quite salty. Reduce the heat to low, cover and cook for 35-40 minutes or until the chicken is just cooked through.
- Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened. Taste for seasoning and adjust with salt and pepper. Top with the chopped parsley and serve as is or with crusty sourdough, boiled potatoes or soft polenta.