This classic Italian dish, known as Chicken Cacciatore, offers a comforting and aromatic meal that brings the warmth of a country kitchen to your table. The chicken is browned to perfection and then slowly simmered in a rich sauce of dry wine, coarsely chopped tomatoes, and aromatic vegetables like onions, carrots, celery, and green peppers. The result is tender meat infused with deep, savory flavors and a robust texture from the garden-fresh ingredients. Perfect for a cozy family dinner or a rustic gathering, this recipe highlights simple, high-quality components working in harmony. It pairs beautifully with crusty bread to soak up the delicious sauce or over creamy polenta.
Polo Alla Cacciatora
Description
This classic Italian dish, known as Chicken Cacciatore, offers a comforting and aromatic meal that brings the warmth of a country kitchen to your table. The chicken is browned to perfection and then slowly simmered in a rich sauce of dry wine, coarsely chopped tomatoes, and aromatic vegetables like onions, carrots, celery, and green peppers. The result is tender meat infused with deep, savory flavors and a robust texture from the garden-fresh ingredients. Perfect for a cozy family dinner or a rustic gathering, this recipe highlights simple, high-quality components working in harmony. It pairs beautifully with crusty bread to soak up the delicious sauce or over creamy polenta.Ingredients
Directions
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Cut the chicken into 4 to 6 pieces per serving if not already cut.
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Dredge the chicken pieces in flour mixed with salt and pepper, shaking off any excess flour.
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Heat vegetable oil in a large skillet over medium-high heat.
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Brown the chicken pieces on both sides until golden, then transfer to a warm platter.
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Pour off most of the fat from the skillet, leaving a small amount for flavor.
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Add dry wine (such as Marsala) to the hot skillet and boil rapidly until reduced by half, scraping up any browned bits from the bottom.
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Reduce heat to medium and add the thinly sliced yellow onion, cooking for 5 minutes until softened.
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Return the chicken pieces to the skillet, excluding the breasts for now.
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Add the sliced green pepper, carrot, celery, chopped garlic, and canned Italian tomatoes with their juices.
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Bring to a simmer, cover the skillet, and cook for 10 minutes.
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Add the chicken breasts to the skillet and continue to simmer covered until the chicken is tender, about 30 minutes.
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Turn and baste the chicken pieces a few times while cooking to ensure even flavoring.
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Transfer the cooked chicken to a serving platter.
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If the sauce is too thin, boil it briskly in the skillet until it thickens to your desired consistency.
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Pour the rich vegetable and tomato sauce over the chicken and serve immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original attribution: Marcella Hazan's "The Classic Italian Cookbook".
Ingredient substitutions: If Marsala wine is unavailable, use a dry white wine or dry red wine. For a non-alcoholic version, substitute with chicken broth.
Storage: This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Tip: Ensure the chicken is fully coated in flour to help thicken the sauce and create a golden crust when browning. Do not overcrowd the skillet when browning; work in batches if necessary.
