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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.


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