Prep 10 mins
Cook 1 hr
Pollo alla Cacciatora, I loved chicken cacciatore from a restaurant where I grew up. There were no tomatoes in it. I have never been able to find a recipe until now. Alla Cacciatora translates into “Hunter’s Style.” Game (such as pheasant, hare, and boar) can have a very strong taste, therefore the meat is often marinated at length in vinegar, wine, and spices. Marinades can tenderize and also enhance or disguise game flavor.
- 1⁄3 cup white wine vinegar
- 1⁄3 cup dry white wine
- 2 tablespoons rosemary, fresh
- 2 whole garlic cloves, smashed
- 3 tablespoons extra-virgin olive oil
- 2 lbs chicken, cut up in pieces
- salt and pepper (or crushed red pepper)
- 1 tablespoon flour
- 3 -4 anchovy fillets, finely chopped
- Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
- Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
- Stir in the flour.
- Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
- Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
- In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
- When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.
The kids and I enjoyed this, but hubby didn't like it. It was certainly a different spin on cacciatore, and I loved the fresh rosemary. I used cornflour instead of plain flour, but that was my only change. I will use the leftovers tomorrow, tossed through a salad. [Made for Aus/NZ Recipe Swap]