The Pollo alla Cacciatora (Chicken Cacciatore) is a simple but very tasty dish, known throughout Italy. It is a very characteristic dish of many regions (in particular Tuscany and Umbria), and each one has some small variations: in some regions they put more celery and more carrots, in others it gets wet with white wine instead of water or broth, in others fresh mushrooms cut into slices are added. But all the recipes have one thing in common: mop up the plate with the bread!
This version of Pollo alla Cacciatora (Chicken Cacciatore) includes tomato and red wine, perfect with mashed potatoes, white rice or polenta.
To prepare Pollo alla Cacciatora (Chicken Cacciatore) starting with cutting vegetables. After having cleaned the onion, also peel the carrot and remove it, then remove the tuft from the celery and chop it until you get 2-3 mm cubes.
Then move on to cleaning the chicken. Cut it into pieces, separating thighs, chest and fins.
In a saucepan, heat a little oil, do not overdo it because the skin of the chicken will release a lot of fat. Light the flame and let it heat for a few moments, then pour the chicken pieces, always starting from the side of the skin.
Let it brown for about ten minutes, stirring after a while. When the chicken is well colored, add the chopped celery, carrot and onion and then the peeled clove of garlic. Then add salt, pepper and rosemary, stir and cook for 5 minutes.
Simmer with red wine and let the alcohol evaporate completely. Remove the rosemary and the garlic clove and then add the peeled tomatoes into small pieces.
Mix the whole and cover with the lid, cook over moderate heat for 30-35 minutes. Remember that if the chicken was bigger then it will be necessary to increase the cooking time a little more, vice versa if smaller. However, the chicken is deemed ready as soon as the meat is detached from the bones.
At the end of cooking make sure it is just salt and finally sprinkle with parsley. A final stir and your chicken cacciatore is ready, enjoy your meal.
The Chicken Cacciatore is preserved for a couple of days in the refrigerator well covered with plastic wrap. If you prefer you can freeze it once cooked.
In the Summer use fresh tomato sauce, during the rest of the year instead use the peeled tomatoes or tomato sauce.