© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Lavender Lynn
Servings: 4 to 6
I loved chicken cacciatore from a restaurant where I grew up. There were no tomatoes in it. I have never been able to find a recipe until now. Alla Cacciatora translates into "Hunter's Style." Game (such as pheasant, hare, and boar) can have a very strong taste, therefore the meat is often marinated at length in vinegar, wine, and spices. Marinades can tenderize and also enhance or disguise game flavor.
⅓ cup white wine vinegar
⅓ cup dry white wine
2 tablespoons rosemary
2 whole garlic cloves, smashed
3 tablespoons extra-virgin olive oil
2 pounds chicken, cut up in pieces
salt and pepper, or crushed red pepper
1 tablespoon flour
3 to 4 anchovy fillets, finely chopped
Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper. Stir in the flour. Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
Turn the heat to medium low, cover, and cook for about 30 to 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan. In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker. When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.