Chicken Hunter’s Style/ Pollo alla Cacciatore


Chicken Hunter’s Style/ Pollo alla Cacciatore
Substituting eggplant for chicken turns this into a delicious vegetarian entr e. Slice 2 medium eggplants lengthwise and lightly coat with olive oil. Place cut-side down on a cookie sheet and roast in the oven at 400 until tender and easy to pierce with a fork. Remove, cut into bite-sized chunks, and cover with sauce. Pollo alla cacciatore melanzane alla cacciatore!


        1 2½- to 3-lb. chicken, cut into serving pieces

        ¼ c. butter; ½ tsp. basil

        2 tbsp. olive or vegetable oil

        1 c. finely chopped onion

        ½ green pepper, cleaned out and chopped

        2 garlic cloves, minced

        1 tsp. salt; ½ tsp. pepper

        1 c. stewed tomatoes, undrained

        ½ c. tomato juice, canned

        Chicken broth, or water

        Sliced mushrooms for garnish.


Step 1:
In a large skillet, brown chicken in butter and oil over medium heat until pieces are evenly brown on all sides.

Step 2:
Add onion, green pepper, garlic, basil, salt, and pepper. Stir. Cook until onion is soft but not brown (about 5 minutes).

Step 3:
Add undrained tomatoes and stir well. Bring to a boil, cover, and cook over low heat for 20 minutes, stirring occasionally.

Step 4:
Add tomato juice, chicken broth, or water and simmer 10 minutes.

Step 5:
Remove chicken to serving dish and spoon sauce over chicken. Garnish with mushroom slices, if desired.

Food: Chicken Hunter’s Style/ Pollo alla Cacciatore

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