Hunter’s Wife’s Chicken (Pollo alla Cacciatora)

Name: Hunter's Wife's Chicken (Pollo alla Cacciatora)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 4 cup canola oil; 1 (3–4-lb.) chicken, cut into 8 pieces; 1 ⁄ 2 cup flour; 1 tsp. minced rosemary; 2 cloves garlic, minced; 1 bay leaf; 1 medium carrot, cut into 1/4" pieces; 1 medium red bell pepper, stemmed, seeded, and thinly sliced; 1 small yellow onion, thinly sliced; 2 ⁄ 3 cup dry white wine; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; 1 ⁄ 2 cup Gaeta olives, pitted and lightly smashed; 1 ⁄ 4 cup capers, drained; 1 tbsp. finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6-8

JOSEPH DE LEO

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). The recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Marcella Hazan.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

¹⁄₄ cup canola oil
1 (3–4-lb.) chicken, cut into 8 pieces
¹⁄₂ cup flour
1 tsp. minced rosemary
2 cloves garlic, minced
1 bay leaf
1 medium carrot, cut into 1/4" pieces
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
²⁄₃ cup dry white wine
1 (28-oz.) can whole peeled tomatoes, crushed by hand
¹⁄₂ cup Gaeta olives, pitted and lightly smashed
¹⁄₄ cup capers, drained
1 tbsp. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes. Transfer chicken to a plate; set aside. Add rosemary, garlic, bay leaf, carrot, bell pepper, onion, and celery to pan; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by half, about 3 minutes.

Step 2

Return chicken to pan and add tomatoes; bring to a simmer. Cook, covered, until chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Using tongs, transfer chicken to a serving platter; spoon sauce over the top.

Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes. Transfer chicken to a plate; set aside. Add rosemary, garlic, bay leaf, carrot, bell pepper, onion, and celery to pan; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by half, about 3 minutes.
Return chicken to pan and add tomatoes; bring to a simmer. Cook, covered, until chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Using tongs, transfer chicken to a serving platter; spoon sauce over the top.