Pollo alla Cacciatore con Funghi (Chicken Cacciatore with Mushrooms)

This Italian dish has become a classic American favorite and there are many versions of this dish depending on the region in Italy where it originated or personal tastes.   Given my aversion to peppers (shocking I know for an Italian) , ‘my’ version omits the peppers but throws in mushrooms.  ‘Cacciatore’ translates to ‘hunter’ in Italian and this ‘hunter-style’ dish was just what I needed last eve on a rainy, chilly fall evening.  At times, simple evenings are what makes life so very special – slowing preparing supper over a warm stove while sharing good conversation and a bottle of ruby red Nero d’Avola vino from Sicilia. Priceless. Happy Thanksgiving, tutti – may you have a wonderful and magical day.  Buon Ringraziamento!

Pollo alla Cacciatore con Funghi (Chicken Cacciatore with Mushrooms)

Serves 4

Ingredients:

3 tablespoons extra-virgin olive oil
1/2 cup flour for dredging
Salt and freshly ground pepper
1 3 or 4 pound chicken, cut up into pieces (substitute chicken thighs or breasts if you’d prefer)
1 large onion, peeled and chopped
8 ounces cremini or portobello mushrooms, sliced
4 cloves of garlic, diced
1 cup dry white wine
1  can (28 oz) diced tomatoes, with their juices
1 cup chicken stock plus additional as liquid evaporates
1 bay leaf
1/4 cup Italian flat-leaf parsley, diced
Additional parsley for garnish

Equipment:

1 large heavy duty skillet or dutch oven

Directions:

1. Heat the oil in a large heavy duty skillet or dutch oven over medium heat.
2. Season chicken with salt and freshly ground pepper. Place flour in a bowl. Dredge chicken parts in flour, shaking off any excess.
3. Fry chicken, skin side down, in hot oil until golden brown – about 5 or so minutes. If there is not enough room to hold all the chicken, fry in batches.  Remove chicken when cooked and set aside. Discard all but 2 tablespoons of the drippings.
4. Add onions and mushrooms to pan and cook, stirring as needed, until soft and starting to brown – about 10 minutes.  Add diced garlic and cook for another few minutes.
5. Add wine and allow to cook until almost evaporated, about 5 minutes.
6. Add in the diced tomatoes with their juices, chicken stock, bay leaf and parsley. Stir to combine. Season to taste with salt and freshly ground pepper.
7. Add the seared chicken back into the pan, skin side down.  Bring to a boil then reduce heat to low. Partially cover the pan and cook at a simmer for about 40 minutes, until chicken is cooked through. Add additional stock as the liquid evaporates.
8. Serve on warm plate over cooked pasta. Sprinkle with additional parsley for garnish and serve. Enjoy!