Chicken Cacciatore (Pollo alla Cacciatore)

Hunter-style braised chicken simmered with onions, peppers, mushrooms, white wine and crushed plum tomatoes until tender and saucy.

Ingredients

• 2 whole chickens (about 2 1/2 lbs each), cut into 12 pieces each

Salt and freshly ground black pepper

• 1/2 cup all-purpose flour, for dredging
• 1/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, cut into 1-inch pieces (about 1 cup)
• 1/2 cup dry white wine
• One 28-oz can Italian plum tomatoes (San Marzano), crushed, with liquid
• 1 teaspoon dried oregano
• 8 oz white or shiitake mushrooms, sliced (about 2 cups)
• 1 red bell pepper, cut into 1/2-inch strips
• 1 yellow bell pepper, cut into 1/2-inch strips

Directions

1. Season the chicken pieces with salt and pepper, then dredge lightly in flour, shaking off the excess.
2. Heat the vegetable oil with 2 tablespoons of the olive oil in a large braising pan until hot. Brown the chicken in batches without crowding, then transfer to a plate.
3. Add the onion to the fat in the pan and cook, stirring, about 5 minutes until softened.
4. Pour in the white wine and reduce by half, about 3 minutes. Add the crushed tomatoes and oregano, season lightly, and bring to a boil.
5. Return the chicken to the pan, cover, and simmer at a gentle boil for 20 minutes.
6. Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Saute the mushrooms and peppers until the peppers are wilted but still slightly crisp, about 8 minutes; season with salt.
7. Stir the mushroom-pepper mixture into the braising pan. Cover and cook 10 to 15 minutes more, until the chicken and vegetables are tender, adding a little water if the sauce gets too thick.
8. Serve hot, ideally over creamy polenta.

Notes

Adapted from Lidia Bastianich’s classic Pollo alla Cacciatore; she likes to serve it with soft polenta.