RisaG posted 11-19-99 5:31 PM
* Exported from MasterCook *
Chicken Cacciatora (Pollo alla Cacciatora)
Recipe By : Patricia Wells' Trattoria by Patricia Wells, p. 228-229
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient, Preparation Method
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1 (4 lb) chicken, cut in 8 pc, at room temperature
sea salt and freshly ground black pepper, to taste
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small onion, minced
2 ribs celery, thinly sliced
1/4 tsp crushed red pepper flakes, or to taste
1 (28 oz) can peeled Italian plum tomatoes, in juice or
1 (28 oz) can crushed tomatoes in puree
sprig parsley, rosemary, celery leaves, tied in bundle
Season chicken liberally with salt and pepper.
In a large skillet, combine oil and butter over high heat. When hot, add several pieces of chicken and cook, skin side down, until it turns an even golden color, about 5 minutes. Turn pieces over and brown them on other side, about 5 minutes more. Do not crowd pan, brown chicken in several batches. Carefully regulate heat to avoid scorching skin. When all pieces are browned, transfer them to a platter.
Add onion, celery, crushed red peppers, and salt to fat in pan and cook over moderate heat until onion and celery are soft and translucent, 4-5 minutes.
If using whole canned tomatoes, place a food mill over skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly from can. Add herb bundle, stir to blend, and simmer for about 5 minutes.
Bury chicken in sauce, and simmer, partially covered, until chicken is cooked through, 25-30 minutes more. Remove and discard herb bundle.
Transfer chicken to warmed dinner plates, along with sauce. Serve immediately.
Makes 4-6 servings.