POLLO ALLA CACCIATORE – Braised Chicken with Black Olive and Anchovy Sauce
Ingredients
2 ½ to 3 pounds chicken, cut up in pieces
Salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
¼ cup onion, finely chopped
1 tsp garlic, finely chopped
½ cup dry white wine
½ cup chicken stock (1 chicken bouillon dissolved in boiling water)
½ tsp dried oregano, crumbled
1 bay leaf
1 tbsp. slivered black olives, preferably Mediterranean style
3 flat anchovy fillets, rinsed in cold water, dried and chopped
Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.
In a heavy 10 to 12 inch skillet, heat the oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. About 3 to 4 minutes each side.
While the chicken is browning, chop the onion and garlic.
Transfer the browned pieces to a plate.
Pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored.
Add the wine and boil briskly until the liquid is reduced to about ¼ cup.
Pour in the chicken stock and boil for 1 minute, stirring constantly and scraping in any browned bits that cling to the pan.
Return the browned chicken in the skillet, add the oregano and bay leaf, and bring to a boil.
Cover the skillet, reduce the heat and simmer, basting occasionally. In about 25 minutes, the chicken should be done; its juice will run clear when a thigh is pierced with the tip of a sharp knife.
While the chicken is simmering, sliver the black olives. Rinse the anchovy fillets, dry with paper towels and chop.
To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly.
Stir in the black olives and anchovies and cook the sauce for 1 or 2 minutes longer. Pour the sauce over the chicken and serve.
Serves 4
Preparation and Cooking Time: 55 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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