Go Back
–+ servings
Print Recipe Add to Collection
5 from 1 vote

Pollo alla Cacciatora

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4
Author: Jo

Ingredients

  • 20 ml or 1 1/2 tbsp butter
  • 30 ml or 2 tbsp olive oil
  • 2 garlic cloves crushed
  • 2 spring onions finely chopped
  • 2 leeks cleaned and finely chopped
  • 175 grams or 6 oz mushrooms sliced
  • 8 chicken pieces
  • 175 ml or 6 fl oz dry white wine or red wine
  • 50 ml or 2 fl oz chicken stock
  • 6 to matoes skinned, seeded and chopped
  • 3 bay leaves
  • 1/2 teaspoon cracked black pepper
  • 1 dash of Tabasco for heat
  • 5 ml or 1 tsp flour
  • chopped parsley to garnish

Instructions

  • Melt 1 tbsp of the butter with the oil in a saucepan and fry the garlic, leeks and spring onions until softened. Stir in the mushrooms and fry for a further 2 minutes. Remove the vegetables from the pan with a slotted spoon.
  • Add the chicken pieces to the pan and brown on all sides. Return the vegetables to the pan and add the wine, stock, tomatoes, bay leaf and seasoning to taste. Bring to a boil, then cover and simmer for 40 minutes or until the chicken is cooked.
  • Lift out the chicken pieces and keep them hot on a serving plate. Boil the sauce to reduce it slightly.
  • Mix the remaining butter with the flour and add to the sauce in small pieces. Stir until thickened. Discard the bay leaf, and taste and adjust the seasoning. Throw in a dash of Tabasco for heat.
  • Serve over cooked linguini, place chicken over linquini then pour the sauce over the chicken and sprinkle with chopped parsley.