Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pollo alla cacciatora. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
The pollo alla cacciatora is a simple and traditional dish prepared with some little differences in almost all the regions of Italy. The chicken is jointed into pieces and quickly pan-fried, then slowly stewed in a tasty tomato sauce. Rosemary, garlic and wine are essential to donate a characteristic flavour. This pollo alla cacciatore is a typical Tuscan dish cooked with caramelized onions, capers, green olives, tomatoes, and fresh basil. 'Pollo alla Cacciatora' is Italian for hunter's chicken stew.
Pollo alla cacciatora is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Pollo alla cacciatora is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have pollo alla cacciatora using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pollo alla cacciatora:
- Take 400 g Chicken
- Prepare 400 g Olive Tomato Sauce
- Prepare 30 ml Red wine
- Make ready 1 Golden onions
- Take 1 Carrot
- Prepare 1 Rib Celery
- Get 1 Garlic clove
- Take to taste Extra Virgin in Olive Oil
- Take 1 Spring Rosemary
- Get to taste Salt
- Prepare to taste Black pepper
This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in common is the use of chicken cuts, preferably with skin on. The Pollo alla Cacciatora (Chicken Cacciatore) is a simple but very tasty dish, known throughout Italy. It is a very characteristic dish of many regions (in particular Tuscany and Umbria), and each one has some small variations: in some regions they put more celery and more carrots, in others it gets wet with white wine instead of water or broth, in others fresh mushrooms cut into slices are.
Instructions to make Pollo alla cacciatora:
- In a saucepan, heat a drop of oil and let it warm for a few moments, then pour the chicken pieces, always starting from the side of the skin. Leave to brown for ten minutes, stirring after a while.
- When the chicken is well colored, add the chopped celery, carrot and onion and then the peeled garlic clove,sprinkle some salt, pepper and drop the rosemary. Mix and cook for another 5 minutes.
- Pour in the red wine and let the alcoholic part evaporate completely. Remove the rosemary and the garlic clove and then add the tomato sauce.
- Mix everything and cover with the lid, cook over moderate heat for 20 minutes.
- Buon Appetito!
The Pollo alla Cacciatora (Chicken Cacciatore) is a simple but very tasty dish, known throughout Italy. It is a very characteristic dish of many regions (in particular Tuscany and Umbria), and each one has some small variations: in some regions they put more celery and more carrots, in others it gets wet with white wine instead of water or broth, in others fresh mushrooms cut into slices are. Pollo alla cacciatora is very popular and greatly appreciated throughout Italy, especially in the northern regions, where I was born. Originally pollo alla cacciatora was considered a peasants' dish because the ingredients were usually what the contadini ( peasant or countrymen) had at their disposal. The hunters would bring back their catch.
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