Tuesday, 22 May 2012
Pollo alla Cacciatora
This 'hunter-style' chicken dish originally comes from Tuscany but is popular all over Italy. As with any classic dish, every family has their own way of making it but the variations are usually minimal, an extra ingredient here, a different cooking method there. When I see this dish abroad, it sometimes seems to veer so far from the original that it is almost unrecognisable.
The recipe below is a standard one; if you wish, you can add some pancetta or maybe a few mushrooms to it. Just don't get too carried away.
RECIPE - serves 4
1 chicken, jointed (or 8 pieces)
3 sticks celery
1 clove garlic
1 glass red wine
a few sprigs of rosemary
400g tin chopped tomatoes
a handful of fresh parsley, chopped
Finely chop the onion, carrots, celery and garlic (or whizz together in a food processor for a few seconds). Heat a little olive oil in a large frying pan (with lid) and add the vegetables. Cook over a low heat until soft, being careful not to let them brown. Remove to a plate.
When the chicken is ready, sprinkle the parsley over and serve with mashed potatoes or soft polenta.