Umbrian Style Chicken Alla Cacciatora Recipes

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UMBRIAN-STYLE CHICKEN ALLA CACCIATORA



Umbrian-Style Chicken alla Cacciatora image

Chicken alla cacciatora, or hunter's style, is found all over Italy - but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it's made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It's lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.

Provided by Julia Moskin

Categories     main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon olive oil
1 small chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks
1 onion, sliced
2 to 3 cloves garlic, very finely minced
1 tablespoon capers
1/4 cup good-quality brine-cured olives, black or green, with pits
1 sprig rosemary
1 handful sage leaves
Salt and black pepper
1 cup dry white wine
Zest and juice of 1/2 lemon
1 tablespoon balsamic vinegar

Steps:

  • Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
  • Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
  • After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
  • When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 942 milligrams, Sugar 3 grams, TransFat 0 grams

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