Pollo alla Cacciatora - Chicken Hunters
recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
you try some of Anna Marias recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
read more and obtain more recipes visit Annas
web site <click
cup white wine vinegar
1/3 cup dry white wine
2 tablespoons fresh rosemary leaves
2 whole garlic cloves, crushed
3 tablespoons extra-virgin olive oil
2 lb (900 gr) chicken, cut in pieces
salt and pepper (or crushed red pepper)
1 tablespoon flour
3 - 4 anchovy fillets, finely chopped
in a small bowl the vinegar, wine, rosemary leaves,
in a skillet the extra-virgin olive oil and turn the
heat to medium.
the oil will be hot, add chicken and sauté
until lightly browned. Add salt and pepper.
in the flour. Add the vinegar-wine mix, turn heat
to high, and let the liquid evaporate.
heat to medium low, cover, and cook for about 30 -
35 minutes or until the chicken will be tender.
occasionally to prevent the chicken from sticking
to the pan.
case the meat is almost ready, but there is too much
liquid, remove the lid and let the liquid evaporate
until the sauce is thicker.
the chicken is ready, add the anchovies to the skillet,
stirring vigorously for a few seconds until dissolved.
Anna Maria Volpi