Polla alla Cacciatora 2

I have recently re-opened the cookbook, La Cucina. Anyone who is familiar with my blog will recognize the name. It is my favorite cookbook. Tonight I made Polla alla Cacciatora 2, Hunter-Style Chicken 2. Previously I had made Polla alla Cacciatora 1. The difference? Number one is from the Piemonte region and number 2 is from Emilia-Romagna. The ingredients differ in that #2 does not call for celery or carrots. And number 1 calls for sliced onions.

I used some of the tomatoes I canned with my dad. I know you’re not suppose to use them until the dead of winter, but I could not wait. Yum.

For the white wine I used Fat Cat Pinot Grigio. We are fans of the Fat Cat Pinot Noir, so when I saw the Pinot Grigio I had to try it. Very nice!

And here is the recipe –
2 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
1 young chicken, cut in pieces (I used chicken parts from Whole Foods)
1/2 cup dry white wine (I put in closer to 3/4 cup)
1/2 lb plum tomatoes, peeled and chopped
1 green or yellow pepper, cleaned of seeds and chopped (I used a red pepper, they were on sale)
Salt and pepper

Heat the butter and olive oil in a pan and add the onion. When the onion is golden, add the chicken pieces and let them brown. Pour in the wine, add the tomatoes and sweet pepper, and adjust for salt and pepper. Cover and cook at low heat until the chicken is cooked through, about 20 minutes.

As a side we had noodles with butter and parsley.
It was another delicious meal on the deck.

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About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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One Response to Polla alla Cacciatora 2

  1. Erica says:

    This looks so good!!!I am drooling here!I love chicken a la cacciatora!

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