Chicken hunter's style (Pollo cacciatore)

Name: Chicken hunter's style (Pollo cacciatore)
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 two-and-one-half- to three-pound chicken, cut into serving pieces; 1/3 cup, plus 1 tablespoon, olive oil; 3 tablespoons finely chopped onion; 1/4 cup flour; 1/4 cup butter; 2 teaspoons finely minced garlic; Salt, if desired; Freshly ground pepper; 1/4 cup dry white wine; 1 3/4 cups chicken broth; 1 cup marinara sauce (see recipe); Polenta (see recipe)

By Craig Claiborne and Pierre Franey

Total Time: 55 minutes
Rating: 4(71)
Comments: Read comments

Featured in: Food; CORNMEAL: HOME AWAY FROM HOME

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Ingredients

Yield:4 servings

1two-and-one-half- to three-pound chicken, cut into serving pieces
⅓cup, plus 1 tablespoon, olive oil
3tablespoons finely chopped onion
¼cup flour
¼cup butter
2teaspoons finely minced garlic
Salt, if desired
Freshly ground pepper
¼cup dry white wine
1¾cups chicken broth
1cup marinara sauce (see recipe)
Polenta (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Carefully remove the bones from the chicken pieces or have this done by the butcher. Cut each breast half in two, crosswise.
Step 2
Heat one tablespoon of oil and cook the onions, stirring, until lightly brown. Set aside.
Step 3
Heat the remaining one-third cup of oil in a heavy skillet or casserole.
Step 4
Dredge the pieces of chicken lightly in flour and shake off the excess. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes. Turn the pieces and cook on the second side, about three minutes.
Step 5
Pour off the fat from the skillet and add the butter and garlic to the chicken. Add the onion, salt and pepper to taste. Stir to blend. Add the wine and cook about one minute.
Step 6
Add the chicken broth and marinara sauce. Bring to the boil and cover closely. Let cook, covered, over high heat about 15 minutes or until tender. Serve with portions of polenta.