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Pollo alla Cacciatora - Chicken Hunter’s Style

Anna Maria VolpiThis 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 here>

Anna 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.

These 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.

She 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.

After you try some of Anna Maria’s recipes, you will understand why her friends and family in Italy nicknamed her dolce forno (sweet oven) for her incomparable baking abilities.

To read more and obtain more recipes visit Anna’s web site <click here>

Ingredients

1/3 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

Method

  • Put in a small bowl the vinegar, wine, rosemary leaves, and garlic.
  • Place in a skillet the extra-virgin olive oil and turn the heat to medium.
  • When the oil will be hot, add chicken and sauté until lightly browned. Add salt and pepper.
  • Stir in the flour. Add the vinegar-wine mix, turn heat to high, and let the liquid evaporate.
  • Turn heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken will be tender.
  • Stir occasionally to prevent the chicken from sticking to the pan.
  • In 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.
  • When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot

Serves 4

Anna Maria Volpi

© Anna Maria Volpi

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