Pollo alla Cacciatora
Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home
Makes 4 servings
- 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
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.