CHICKEN HUNTER’S STYLE

(CHICKEN CACCIATORE)

SERVES 8

2 1/4 POUNDS CHICKEN W/SKIN
(ROOSTER IS TRADITIONAL BUT HEN IS MORE TYPICAL IN U.S.)
2 CUPS CANNED WHOLE TOMATO’S (RETAIN JUICE)
1 LARGE ONION - COARSELY CHOPPED
2 LARGE UNPEELED CARROTS - COARSELY CHOPPED
1 CUP CANNED BLACK OLIVES
1 CLOVE GARLIC
8 0Z. WHITE WINE
OLIVE OIL
SALT & PEPPER TO TASTE
1 CUP FRESH THICK SLICED FRESH MUSHROOMS
OR
THE EQUIVALENT IN REHYDRATED PORCINI MUSHROOMS (RETAIN THE LIQUID)

SAUTE CHICKEN IN OLIVE OIL UNTIL BROWNED.

ADD ONION AND CARROTS AND BROWN.

DEGLAZE PAN WITH THE WHITE WINE AND REDUCE.

SQUEEZE TOMATO’S THROUGH YOUR FINGERS INTO PAN.

ADD WHOLE CLOVE OF GARLIC

ADD MUSHROOMS, A CUP OF THE REHYDRATED MUSHROOM LIQUID OR EITHER VEGETABLE BROTH, CHICKEN BROTH OR WARM WATER IF USING FRESH MUSHROOMS.  I USE FRESH MUSHROOMS AND EITHER STOCK.  REDUCE 5 MINUTES.

ADD JUICE FROM CAN OF TOMATO’S.  REDUCE.

DEGLAZE YOUR PAN ONLY WHEN IT BECOMES STICKY.

ADD OLIVES AND SMALL AMOUNTS OF WARM WATER, CHICKEN OR VEGETABLE STOCK AS NEEDED UNTIL THE CHICKEN IS TENDER......DEGLAZING IN THE PROCESS.

REMEMBER TO REMOVE CLOVE OF GARLIC BEFORE SERVING.

-

ANOTHER POPULAR CACCIATORE IS MADE WITH RABBIT, FOLLOWING THE SAME RECIPE