Pollo (Chicken) Cacciatore

There may be as many recipes for chicken cacciatore as there are cooks. The capers in this recipe put it on top of our list.

• 2-3 (2 pound) chickens, each cut into 8 pieces
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 pound fresh mushrooms (white or brown)
• 1/4 cup extra virgin olive oil
• 1 (8 ounce) can tomato sauce, imported or home made
• 3 tablespoons capers - salted are best. Soak in water for 45 minutes before using. (In vinegar are O. K.)
• 1/2 cup dry, red wine
• 1/2 cup black olives, pitted (Not canned olives)
• 1/2 teaspoon dried oregano
• 4 fresh basil leaves
• 1/8 teaspoon pepperoncino ( Optional)
• Salt and pepper to taste

METHOD

Sauté the onion until just wilted then add the garlic, and continue until the onions and garlic are beginning to turn brown. Add the chicken pieces, browning on all sides. Add the rest of the ingredients, except the wine and tomato sauce. After 10 minutes, add the tomato sauce, and wine then cook until the chicken is done. [Editor's note: Cook until the chicken is completely cooked, about 1 hour, then cook for another hour. It is even better that way.]

This is an excellent dish served with either rice or spaghetti.

Serves: 4 - 6

Contributor: Jerry De Angelis - click for article & more recipes

 

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