Pollo Alla Cacciatora

Ingredients

2 lbs. chicken parts
Six tbs. olive oil
One small carrot
One stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
One bay leaf
few juniper berries
One glass dry white wine
1 oz. dried mushrooms
One clove garlic
3 cup chicken broth
One tbs. parsley, chopped
salt
pepper

How to make the Pollo alla cacciatora:

Wash the chicken parts and pat dry. Sauté the carrot, celery, onion, and garlic in olive oil. When tender but not crisp, add the chicken parts, salt, and pepper, bay leaf, juniper berry, and let brown over a high flame. Add the wine and, when it has evaporated, add a few mushrooms (previously re-constituted in warm water), the tomatoes, and 1/2 cup broth—Cook for about one hour over medium heat. When ready, remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve.

Serves 4-6

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books-on-italy.com

books-on-italy.com

books-on-italy.com