Hunter-Style Chicken 1, Pollo All Cacciatora 1. Why the number 1? There are 3 versions of this recipe in the La Cucina, The Regional Cooking of Italy cookbook. This recipe was a winner. The sauce was great and it was very easy to make.
1/4 cup olive oil
1/2 cup sliced onions
1 lb. carrots, sliced
1 celery stalk, sliced
3 1/2 lbs chicken, cut in pieces
1/2 cup dry white wine
1/2 lb, ripe plum tomatoes, peeled and chopped (I used a can of diced tomatoes)
chicken broth, if necessary
salt and pepper
Heat half of the olive oil in a large pan and add the onions, carrots and celery. When they have taken on color remove them and set them aside. Put pieces of chicken in pan with remaining olive oil and when pieces have colored add the white wine. When the wine has evaporated add the tomatoes and reserved vegetables. Continue cooking over low heat for about 40 minutes, adding a little broth if necessary. Adjust for salt and pepper.
The cookbook recommends serving this with polenta, but we went for the ziti. Tomorrow night we will have the leftovers with polenta!