We made Umbrian-Style Chicken alla Cacciatora from a recipe in The New York Times and liked it. I always thought that Chicken
Cacciatora had Tomatoes in it. This dish doesn't. It does get acidic base from the Vinegar, Lemon, Olives and Capers. It is good. We had a very rich lunch at TroisMec and they have the best bread, very crunchy. I asked if they would sell me a
loaf and they did. We heated it up and served it with the Chicken. It was great
for sopping up the sauce.
Umbrian-Style Chicken alla
Cacciatora
New York Times
Chicken alla cacciatora, or hunter’s
style, is found all over Italy — but for a long time, tomatoes were not. Most
American know the southern Italian version, with tomatoes, but this one is from
Umbria, in the country's center, and it’s made savory with lemon, vinegar,
olives and rosemary instead of tomatoes. It’s lovely served with steamed greens
dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
Ingredients
1 tablespoon
plus 1 teaspoon olive oil
1 small
chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on
thighs and drumsticks
1 onion,
sliced
2 to 3 cloves garlic, very finely minced
1 tablespoon
capers
¼ cup
good-quality brine-cured olives, black or green, with pits
1 sprig
rosemary
1 handful
sage leaves
Salt and black pepper
1 cup
dry white wine
Zest and juice of 1/2 lemon
1 tablespoon
balsamic vinegar
Preparation
1.
Heat
1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear
over medium heat until golden on all sides, about 15 minutes. Transfer to a
plate and wipe the pan clean before proceeding.
2.
Turn
heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan.
Add onions and stir frequently until caramelized, about 18 minutes. Add minced
garlic, capers, olives, rosemary sprig and sage leaves. Season with just a
sprinkle of salt and black pepper.
3.
After
a couple of minutes, when everything smells fragrant, add wine. Cover and
simmer very slowly until the chicken is tender and cooked through (165
degrees). Start checking the temperature of the chicken after 15 minutes to
avoid overcooking. Add some water if the sauce gets too dry while simmering.
4.
When
ready to serve, reheat if necessary, then add lemon juice and zest and balsamic
vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and
serve.
