Chicken alla Cacciatora Serves: 6
(This is an intermediate recipe, but don’t let that scare you away)
1 (4 lb.) Frying chicken, cut up
4 oz. Flour
1 ½ tsp. Salt
¼ tsp. Pepper
2 fl. oz. Oil
5 oz. Onion, sliced thin
3 oz. Green pepper, cut into bậtonnet (size and shape of French fries; ¼ x ¼ x 2” long)
1 ¼ oz. Celery, cut into bậtonnet
1 ¼ oz. Carrot, cut into brunoise (cubes that are 1/8 x1/8 x 1/8”, very small dice will work)
½ Tbsp. Garlic, chopped fine
2 fl. oz. White wine
1 ¼ lb. Tomatoes, canned, crushed, with their juice
2 oz. Tomato paste
1 Bay leaf
1/8 tsp. Dried basil
- Mix flour, salt and pepper in small bowl. Place cut up chicken in ziplock bag, add flour. Seal bag tightly and shake to coat chicken; called “dredging”. You make have to do just a few pieces at a time. Shake off excess flour.
- Heat oil in a large sauté pan. Add chicken pieces and brown well over high heat.
- As chicken pieces are browned, remove them from the pan and place in another large sauté pan in warm oven. Continue to brown rest of chicken.
- When done browning chicken, pour off some of the oil from the sauté pan, leaving 1-1 ½ oz. remaining in the pan.
- Add onions, green peppers, celery, carrot and garlic to the pan. Sweat over low heat until nearly tender.
- Add the wine, tomatoes, tomato paste, and herbs. Bring to a boil. Simmer about 5 minutes.
- Remove chicken from over and pour sauce over chicken. Bring to a boil. Cover the pan and finish cooking in a 300˚oven or over low heat on the stove. Cooking will take 30-45 minutes.
- When chicken is tender, remove it from the sauce and place in deep baking pan.
- Degrease the sauce by adding the white wine to the sauté pan. Reduce the sauce over high heat until thickened to desired consistency. Adjust your seasoning (salt and pepper). Pour sauce over chicken and serve.
(Recipe taken from culinary textbook, “Professional Cooking, 7th Edition”)