Pollo alla cacciatore according to Claudio
Claudio’s pollo alla cacciatore is quite a performance. Many Italian regions have their version. Claudio makes it personal, Sicilian and delicious. He got the recipe from an uncle. A man nicknamed il cuoco, the cook.
Claudio inherited the nickname and wears is an aristocratical title. Rightly so.
- Prep Time 20 Minutes
- Cook Time 40 Minutes
- Total Time 60 Minutes
- Serves 4 People
- Calories 300 kcal
Ingredients
- 1 whole chicken
- 300 grams of cherry tomatoes
- 2 onions
- 1 stalk of celery
- 2 carrots
- 40 grams of salted capers
- 70 grams of black olives
- Wild fennel
- 1 glass of white wine
- salt, pepper and EVO
Instructions
- Divide the chicken and wash it thoroughly
- Sear the chicken in a pan and set it aside
- Fry diced onion, carrot an celery in olive oil
- Sear the chicken in a hot pan, then set aside
- Fry the garlic, the diced onion and chili peppers in the same pan
- Add the chicken and stirr
- Then add the wine and let it reduce
- Add the tomatoes, fennel, capers and olives
- You may want to add some water
- Cover and let it simmer for about thirty minutes
- Let the chicken rest for 10 minutes before serving
Notes
Pollo alla cacciatora, hunter's chicken is an easy dish. There are though many variations and techniques that determine the outcome. So does Claudio use a whole chicken. Using only thighs or breast, the taste is monotone, he says. The use of wild fennel gives this pollo alla cacciatora a peculiar taste. One may substitute wild fennel with the green leaves of normal fennel.Claudio lets the capers soak in tepid water. And he debones the olives. Nothing worse than biting an olive pit.The wine served is the same as added to the dish. Claudio chose Vurria Grillo by the Di Giovanna winery. A fruity and fresh wine.
