Poultry > Italy > Pollo alla Cacciatora >
Pollo alla Cacciatora
Chicken Cacciatore
2 C all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 whole chicken (about 4 LBS), cut into pieces
2 TBS vegetable oil
1 onion, chopped
2 cloves garlic, peeled & minced
1 green bell pepper, chopped
1 can (14.5 oz.) diced tomatoes
1/2 tsp. dried oregano
1/2 C white wine
2 C fresh button mushrooms, quartered
Salt & black pepper to taste
Hot-cooked egg noodles (for serving; optional)
Combine flour, salt and black pepper in a large plastic bag. Shake chicken pieces in flour mixture until well-coated. Heat vegetable oil in a large skillet; fry chicken pieces until browned on both sides. Remove chicken from skillet; set aside. Add the onion, garlic and bell pepper to skillet; sauté until onion is slightly browned. Return chicken to skillet; add tomatoes, oregano and wine. Cover and simmer for about thirty minutes over medium low heat. Add the mushrooms and salt and black pepper to taste. Simmer for about ten minutes; serve.
Suggestion: Serve over hot-cooked egg noodles.
*Pollo alla Cacciatora image (C) Evan Joshua Swigart (2010). Used under the Creative Commons Attribution 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Italian Cibaria
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