Pollo alla cacciatora ... (Hunter’s chicken). This is an authentic recipe. There are many versions but this one is traditional. This is the white one! In fact, it is thought that the first Pollo alla Cacciatora was not made with chicken at all, but with rabbit or other wild game sometime during the Renaissance period, so between the 14th and 16th centuries.
This is a simple and delicious way to cook chicken thighs. For a family of four.
INGREDIENTS
8 chicken thighs
3 tablespoons of extra virgin olive oil
Salt and pepper
Fresh rosemary
6 to 8 cloves of garlic in their skins
Glass of white wine
A little paprika sprinkled (our twist)
METHOD:
Remove any excess fat from the thighs and put them straight into a large dish. Then put in your fresh rosemary, whole garlic cloves in skins and a glass of white wine. Add your seasoning and we put a little paprika although this is not traditional. Just a little twist! Add the extra virgin olive oil. Allow to cook for 45 minutes, turning occasionally. Cook at 200c or 400f. Par boil potatoes which were peeled, washed and cut into small quarters. Par boil on the stove and then cook in the oven on a separate tray while cooking your chicken. Add a little olive oil and salt. We made a fresh salad with romaine hearts and delicious baby plum tomatoes, a little cut up spring onion and then drizzled with evoo, salt and freshly squeezed lemon juice. Alternatively you could serve your chicken thighs on freshly made polenta with a selection of vegetables! E voila! Happy cooking.
Enjoy your Pollo alla cacciatora.
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