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chicken cacciatore
8 chicken legs
salt and pepper
4 tbsp/60 mL extra-virgin
olive oil
6 cloves garlic, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot,
finely chopped
2 bay leaves
1/2 cup/125 mL white wine
2 red bell peppers (capsicums), cut into wedges
2 cups/500 mL white champignon mushrooms, quartered
1 cup/250 mL plum (Roma) tomatoes, seeded and diced
1/2 cup/125 mL chicken stock
1/2 bunch Italian parsley, chopped
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pollo alla cacciatora
(serves 4)
For a simple meal, serve it with grilled polenta, buttered noodles, steamed rice, or mashed potatoes. Substitute porcini or chanterelle mushrooms for champignons, and you’ve changed the class of this dish – you will make a bella figura (good impression).
1. Season the chicken legs with salt and pepper. Heat the oil in a heavy-bottomed pot over high heat. Sear the chicken legs, until golden; turn over and sear the other side. Add the garlic, onion, celery, carrot and bay leaves to the pot; stir and let cook for about 4 minutes. Pour in the wine and cook until it evaporates.
2. Add the peppers (capsicums), mushrooms, tomatoes and stock and stir well. Reduce the heat to low and simmer, covered, for about 20 - 30 minutes.
3. When the chicken is cooked, transfer it to a plate and let it sit, covered, for 10 minutes. Reduce the sauce to a creamy consistency, adjust the seasoning, and stir in the parsley. Return the chicken to the pot to reheat and serve with the sauce spooned over top.
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