Pollo alla Cacciatora

Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home

Makes 4 servings

Ingredients

2 cloves garlic, minced
1 branch fresh rosemary, leaves only, minced
Salt and freshly ground black pepper
1/2 cup Extra virgin olive oil
One 3 pound chicken, cut into 8 serving pieces, rinsed, and patted dry
2 large yellow onions, coarsely chopped
1 pound portobello mushrooms, stems removed, cut into 1-inch cubes
4 ounces pancetta, cut into 1/2 inch dice
4 ribs of celery, cut into 1-inch pieces
2 cups simple red sauce
1 cup white wine
1 cup chicken stock
Pinch sugar
Pinch hot red pepper flakes

Instructions

Step 1: Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.

Step 2: In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil.

Step 3: Remove seared meat to a plate lined with paper towels.

Step 4: Add the onions, the mushrooms, pancetta, and celery and cook over high heat until onions are golden brown and fat has been rendered from pancetta.

Step 5: Drain the excess oil, then add the tomato sauce and wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the chicken stock, sugar and red pepper flakes and bring to a boil.

Step 6: Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered.

Step 7: Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate a selection of light and dark meat. Top with the sauce and serve immediately.

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