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Chicken Cacciatore (Pollo alla Cacciatora)
Adapted from
Saveur Cooks Authentic Italian
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
8
servings
Calories:
495
kcal
Author:
Dan from Platter Talk
Ingredients
1/4
cup
extra-virgin olive oil
2
medium onions
peeled and chopped
2
cloves
garlic
peeled and minced
1
chicken
cut into 8 pieces
1
cup
dry white wine
2
lbs
plum tomatoes
chopped with juices reserved
1
bay leaf
1
teaspoon
minced fresh rosemary leaves
1/4
cup
fresh Italian parsley
minced
1
cup
chicken stock
1
sweet bell pepper
coarsely diced
1/2
cup
fresh grated carrot
salt and fresh ground pepper
Instructions
Heat oil in large pan over medium high heat.
Add onions, carrots, and peppers. Stir until soft, about 7 minutes.
Add garlic and cook, continue to stir, for about 2 minutes.
Push vegetables to side, or remove and set aside. Add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.
Add wine and cook until it evaporates, about 5 minutes.
Return vegetables to pan, if set aside previously.
Add tomatoes, with their juice, to chicken.
Stir in bay leaf, rosemary, and parsley (reserving 1 teaspoon for garnish.)
Add salt and pepper to taste.
Reduce heat to low, partially cover, and simmer, adding chicken stock gradually as tomato juice evaporates, for 45 minutes.
Remove bay leaf and garnish with reserved parsley.
Serve with steamed potatoes or white rice.
Nutrition
Calories:
495
kcal
|
Carbohydrates:
11
g
|
Protein:
33
g
|
Fat:
33
g
|
Saturated Fat:
8
g
|
Cholesterol:
126
mg
|
Sodium:
212
mg
|
Potassium:
745
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
3139
IU
|
Vitamin C:
42
mg
|
Calcium:
45
mg
|
Iron:
2
mg