This is essentially adapted from any classic recipe for bolognese sauce because the principle is more or less similar just with different meats and different wines (white this time)! Also, this appears to be the first recipe I've posted that is a "secondo", the second course in an Italian meal which is normally meat or fish. Whoo hoo! Enjoy!
Pollo alla Cacciatora
Ingredients
1 carrot
1 stick of celery
1 onion
1 clove of garlic
1-1.2 kg of chicken
glass of WHITE wine
salt and pepper
1 large can of peeled tomatoes
olive oil
First all you do is cut the first four ingredients into itty-bitty pieces. Some people even like to use a cheese grater. As you can see, I actually did my vegetables in chunks so it totally just depends on your preference. Then you make a soffritto (a tasty vegetable-based base) by frying all the veggies and garlic with oil until they are nice and soft. Then add your chicken pieces and stir them around so they get nice and coated with the soffritto. Add your white wine, once the mixture starts to get thicker (ie: some of the wine has evaporated), add the peeled tomatoes, salt and pepper as desired and cover. Turn heat all the way down to simmer for 40 minutes, stir every now and then. The finished product should be fully cooked chicken that is near to falling off the bone and a thicker sauce. You can decide how you like it but I like when it's so thick that it's almost just the remnant pieces of vegetables. (Photo below is when peeled tomatoes had just been added).
Pollo alla Cacciatora
Ingredients
1 carrot
1 stick of celery
1 onion
1 clove of garlic
1-1.2 kg of chicken
glass of WHITE wine
salt and pepper
1 large can of peeled tomatoes
olive oil
First all you do is cut the first four ingredients into itty-bitty pieces. Some people even like to use a cheese grater. As you can see, I actually did my vegetables in chunks so it totally just depends on your preference. Then you make a soffritto (a tasty vegetable-based base) by frying all the veggies and garlic with oil until they are nice and soft. Then add your chicken pieces and stir them around so they get nice and coated with the soffritto. Add your white wine, once the mixture starts to get thicker (ie: some of the wine has evaporated), add the peeled tomatoes, salt and pepper as desired and cover. Turn heat all the way down to simmer for 40 minutes, stir every now and then. The finished product should be fully cooked chicken that is near to falling off the bone and a thicker sauce. You can decide how you like it but I like when it's so thick that it's almost just the remnant pieces of vegetables. (Photo below is when peeled tomatoes had just been added).
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