Recipe courtesy of Padma Lakshmi
Chicken Hunter's Style: Pollo alla Cacciatore
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 33
- Cholesterol
- 125
- Sodium
- 1163
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
Ingredients
1 small chicken cut in to 10 pieces and skinned
Salt and freshly ground pepper
3 tablespoons olive oil
1 onion, minced
1 large carrot, sliced
4 cups diced tomato
3 garlic cloves, minced
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
2 bay leaves, or to taste
1 cup dry red wine
2 cups water
1 bouillon cube, crumbled
4 sun-dried tomatoes, chopped
1/8 to 1/4 teaspoon dried red pepper (optional)
15 green olives
3 tablespoons minced fresh parsley leaves
Directions
- Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.