Pollo alla Cacciatore

[Miruwin]

I listen to a radio station and ever since this recipe was given out a couple of weeks ago, it has been non-stop people ringing in having tried this recipe out and raving about how fantasic it is blah blah blah. Thought I would share the recipe with you and will probably give it a go sometime over the next week.


Pollo alla cacciatora (Chicken hunter's style)

1.5-2kg free-range chicken thighs, (about6-8), skin on, bone in
2 tablespoons extra virgin olive oil
60g pancetta, coarsely chopped
1/2 large onion, coarsely chopped
2 teaspoons coarsely chopped rosemary
4 large cloves of garlic, coarsely chopped
250ml dry white wine
1 tablespoon red wine vinegar
1 tablespoon capers, chopped if large
2 x 1/2cm-thick lemon slices, pips removed, flesh and peel cut into pea sized cubes
1/4 teaspoon chilli flakes
125g tangy green olives, stoned and chopped


Method:
Choose a pan which can hold all the chicken pieces in one layer, without crowding.

Warm the oil over moderately high heat.

When hot, add the chicken pieces, skin side down (if the pan is not large enough, do this in two batches).

Brown the chicken on both sides, about 10-15 minutes.

Transfer to a large plate and season with salt and pepper.

Combine the pancetta, onion, rosemary and garlic in a small processor and pulse until finely chopped.

Drain all but 2 tablespoons of the fat from the pan.

Add pancetta mixture and sauté over moderate heat for 5 minutes.

Add the wine, vinegar, capers, lemon and chilli flakes.

Bring to a boil, scraping any browned pieces from the bottom.

Return the chicken, with any juices accumulated on the plate, to the pan and stir in the olives.

Cover with a lid set at a slight angle and cook over a low heat until chicken is tender, about 25 minutes.

The chicken is cooked when the juices run clear, and not pink, when a thigh is pierced with a skewer.

Add a few tablespoons of water if the pan becomes dry.

Transfer the chicken to a warmed platter and pour over the sauce.

If the sauce is thin, briefly reduce over high heat.

[Thoraf]

they read that out over a radio and you wrote it down?

way too keen

[Miruwin]

Nah mate - even radio stations have websites with interesting bits on them now - they put the recipe for it up onto their website