Pollo alla Cacciatora
Recipe courtesy of Franco Faggi, Fiorino Restaurant, East Falls, PA 19129
Prep Time: 20 min
Cook Time: 50/60 min
Serves: 4 servings
- 4 chicken thighs
- salt and pepper as needed
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 onion, sliced
- 1 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 1 cup chicken broth or water
- 1/2 cup Gaeta olives
Cut each thigh into 2 or 3 pieces. Sprinkle the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Sauté it in 2 batches if necessary. Transfer the chicken to a plate and set aside. Drain off the excessive fat from the sauté pan. Add the onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. . Return the chicken pieces to the pan. Add the wine and simmer until reduced by half. Add peppers cut into 1” pieces, thetomatoes with their juice, broth or water and olives. Bring to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 50/60 minutes. Spoon off any excess fat from the top the sauce.
Plate the chicken or transfer to a platter. If necessary, boil to reduce the sauce until it thickens slightly. Spoon the sauce over the chicken and serve.