Best 2 Umbrian Style Chicken Alla Cacciatora Recipes
Tantalize your taste buds with Umbrian-Style Chicken alla Cacciatora, a rustic Italian dish that captures the essence of traditional country cooking. This delectable recipe combines tender chicken, savory vegetables, and aromatic herbs, slow-simmered in a rich tomato sauce to create a hearty and flavorful meal. As you embark on this culinary journey, discover variations such as a simplified version using a slow cooker, a tantalizing white wine variation, and a delightful one-pot pasta rendition. Prepare to indulge in a symphony of flavors that will transport you to the heart of Umbria, Italy.
Check out the recipes below so you can choose the best recipe for yourself!
UMBRIAN-STYLE CHICKEN ALLA CACCIATORA
Chicken alla cacciatora, or hunter's style, is found all over Italy - but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it's made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It's lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
Provided by Julia Moskin
Categories main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
- Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
- After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
- When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 942 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN ALLA CACCIATORA
The name refers to "hunter's style," whatever that is supposed to mean. I doubt that hunters in Italy, or anywhere else, ever carried all these ingredients, but this is a traditional southern Italian dish. This is a far better version than those popularized in the sixties, which were essentially chicken with canned tomato sauce. This is great with bread, even better with a simple risotto (page 521).
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down. Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the chicken to a plate and pour off the excess fat.
- Reduce the heat to medium, add the onion, garlic, carrots, mushrooms, juniper berries, and bay leaves, and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the wine and let it bubble away for a minute or two, then add the tomatoes and the chicken. Stir, then partially cover the pan; reduce the heat to low and cook for about 20 minutes, or until the chicken is cooked through. Garnish and serve.
- It's perhaps odd that this variation begins "omit the chicken," but aside from that the recipe is markedly similar: Omit the chicken. Brown about 1/2 cup minced pancetta or bacon in 1 tablespoon olive oil and leave it in the skillet. Proceed with step 2. After adding the tomatoes, cook a pound of broad, long pasta, like fettuccine, and toss it with the sauce. Good with or without freshly grated Parmesan cheese.
Tips:
- Use a whole chicken: A whole chicken is more flavorful and juicy than boneless, skinless chicken breasts.
- Brown the chicken before cooking it: Browning the chicken gives it a nice color and flavor.
- Use a variety of vegetables: The vegetables in this recipe add flavor and color to the dish. You can use whatever vegetables you like, such as onions, carrots, celery, peppers, and mushrooms.
- Use a good quality white wine: The white wine in this recipe adds flavor to the sauce. Use a wine that you would enjoy drinking.
- Simmer the chicken for at least 30 minutes: This will help to tenderize the chicken and allow the flavors to meld.
- Serve the chicken with roasted potatoes or rice: Roasted potatoes or rice are a great way to soak up the delicious sauce.
Conclusion:
Chicken alla cacciatora is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is browned and then simmered in a flavorful sauce made with white wine, tomatoes, and vegetables. The dish is served with roasted potatoes or rice. This recipe is a great way to use up leftover chicken. You can also use boneless, skinless chicken breasts if you prefer. Just be sure to cook them for less time, so that they don't dry out.
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