Chicken alla Cacciatora

Name: Chicken alla Cacciatora
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into 8 pieces, or 2 1/2 to 3 pounds chicken legs and thighs; Salt and black pepper to taste; 1 medium onion, sliced; 1 tablespoon minced garlic; 2 medium carrots, thinly sliced; 1/4 pound shiitake or button mushrooms, stems removed and discarded (or reserved for stock), sliced; 1 tablespoon juniper berries, lightly crushed; 2 bay leaves; 1 cup dry white wine; 1 cup canned tomatoes, coarsely chopped, with their juice; Chopped fresh parsley leaves for garnish

December 14, 2011

The name refers to “hunter’s style,” whatever that is supposed to mean. I doubt that hunters in Italy, or anywhere else, ever carried all these ingredients, but this is a traditional southern Italian dish. This is a far better version than those popularized in the sixties, which were essentially chicken with canned tomato sauce. This is great with bread, even better with a simple risotto (page 521).

Recipe notes

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