Monday, August 8, 2011

Pollo Alla Cacciatora (Chicken Cacciatora)

Pollo Alla Cacciatora
(Chicken Cacciatora)
serves 4 to 6
4 to 6 boneless, skinless chicken breasts
2 tablespoon Extra-virgin olive oil (divided use)
2 tablespoon butter (divided use)
½ tsp oregano
½ tsp basil
1/4  tsp crushed red pepper (optional)
1 celery stalk, roughly chopped
1 large carrot, shredded
1 or 2  large, yellow onions peeled and sliced
2 cloves of garlic, crushed and chopped
28 oz. can crushed San Marzano tomatoes
1 cup red wine or 1 cup chicken broth
¼ to ½  cup balsamic vinegar (to taste)
12 Queen sized Spanish green olives, sliced
1.  Season chicken breasts with salt and  freshly ground black pepper.  In a large skillet or sauté pan brown chicken breasts in the extra virgin olive oil and butter.
2.  When chicken is nicely browned, remove from pan to a paper towel lined plate to drain and add the remaining olive oil and butter to pan if needed.  Add the onions and sauté until they begin to caramelize.  Add celery, carrots, and  garlic.  Continue to sauté (stirring occasionally) the vegetables until the carrots begin to colour.  Do not allow garlic to burn.
3.  Add tomatoes, wine,  and balsamic vinegar stirring to blend and scraping  bottom of pan to incorporate any brown bits that formed on the bottom of the pan.  Adjust seasoning  adding additional salt, black pepper, red pepper  or balsamic vinegar to taste.
4.  When the tomatoes, wine, and balsamic are combined re-add the browned chicken breasts covering with sauce as well as possible.  Cover, lower heat to a slow simmer and simmer for 30 minutes to 1 hour stirring occasionally to avoid burning.
5.  A few moments before serving, stir in the green olives and heat for a minute or two until they are warm.  Serve over cooked rice or pasta.

Next Week's Posting: Chicken Louis

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