Recipe by AZPARZYCH
Found online; posting for ZWT 7-Italy.
Top Review by Outta Here
Very tasty and very simple to make. I used 4 bone-in thighs for the 2 of us, but made the whole amount of sauce, since I wanted some for the pasta I was serving with it. Wouldn't change anything, ingredient-wise. I would like to try the rabbit version also, but I am the only one who will eat it. :(
- 2 lbs chicken, cut into serving pieces
- 1 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 -3 garlic cloves, minced
- 2 cups porcini mushrooms (optional) or 2 cups other mushrooms, chopped (optional)
- 1 cup white wine or 1 cup red wine
- 1 cup tomatoes, chopped
- 2 cups water or 2 cups chicken stock
- 1⁄4 cup parsley, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon thyme
- salt and pepper
Directions See How It's Made
- Rinse the chicken pieces and pat them dry.
- Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
- Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
- Add the onions and sauté for 2-3 minutes.
- Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
- Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
- Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning to taste and serve with polenta or roasted potatoes.
- Coniglio alla Cacciatora: use rabbit instead of chicken.
- Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
- Use boneless, skinless chicken breast for a lower fat version.