Pollo Alla Cacciatorra (Hunter-Style Chicken) | #SundaySupper

Pollo Alla Cacciatorra or Hunter Style Chicken classic Italian comfort food. Tender chicken braised with tomatoes, onion, peppers and herbs, enrichened with Hearty Burgundy wine – served over pasta.

Pollo Alla Cacciatorra

This year Gallo Family Vineyards is celebrating the 50th Birthday of their Hearty Burgundy Wine. Gallo’s founders and brothers Ernest and Julio, created this wine as an ode to the wines they enjoyed in Italy and to pair with the Italian foods that they loved. This rich red wine has been an American favorite for half a century, and we are celebrating that today with a variety of dishes featuring this iconic wine.

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To begin, heat a quarter cup of extra virgin olive oil and a stick of butter in a Dutch oven over medium heat.

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Now for the chicken – I used a whole chicken cut into pieces. Working in batches, dredge the chicken pieces in flour and then place them in the pot.

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Cook the chicken for a few minutes on each side until nice and golden brown on the outside.

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When they are browned, set them on a platter and brown the remaining pieces.

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While those brown, dice an onion and green bell pepper, and mince 4 cloves of garlic.

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The very large breasts, I split in half with a cleaver.

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When the chicken is done browning, pour off all but about 1/3 cup of the oils in the pot. Sauté the onion, pepper and garlic until tender.

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When tender, sprinkle in 3 tablespoons of flour. Stir it in and cook for 1 minute.

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Add in a 14.5 ounce can of diced, fire roasted tomatoes, and 2 cups of chicken broth.

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Stir in a teaspoon of basil and a half teaspoon each of salt & pepper.

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Nestle the chicken down into the liquid. Bring it to a boil, reduce the heat to a simmer and cook covered for 20 minutes. Meanwhile begin cooking a half pound of your favorite pasta – something similar to an egg noodle is ideal.

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After it has cooked for 20 minutes, pour in a cup of red wine, I used Gallo’s Hearty Burgundy.

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Pour it in and let the stew simmer for 10 more minutes, uncovered.

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You will have a gorgeous pot of rich stew.

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Serve the stew and chicken spooned over pasta.

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Enjoy!

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For more information about Gallo Family Vineyards, you can connect with them via Facebook, Twitter, Instagram, and Youtube. And to see where you can find Gallo Family Vineyards’ variations, use this locator.

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Would you like to make your own crest like mine there? You can build one with Gallo’s Crest Creator.

Happy Birthday Hearty Burgundy! Join us as the Sunday Supper Family and Gallo Family Vineyards celebrate with these wonderful recipes.

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Pollo Alla Cacciatorra (Hunter-Style Chicken)
 
Ingredients
  • ¼ c extra virgin olive oil
  • ½ c (1 stick) butter
  • 1 cup + 3 Tb flour, divided
  • 1 whole chicken, cut up into fryer pieces
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz.) diced, fire roasted tomatoes
  • 2 cups chicken broth
  • 1 tsp basil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup red wine - like Gallo's Hearty Burgundy
  • ½ lb pasta (similar to an egg noodle) cooked according to package directions
Instructions
  1. To begin, heat the extra virgin olive oil and butter in a Dutch oven over medium heat. Place a cup of flour in a shallow dish. Working in batches, dredge the chicken pieces in flour and then place them in the pot. Cook the chicken for a few minutes on each side until nice and golden brown on the outside. When they are browned, set them on a platter and brown the remaining pieces. While those brown, dice the onion and green bell pepper, and mince the garlic. If the chicken breasts are very large, cut them in half with a met cleaver after browning. When the chicken is done browning, pour off all but about ⅓ cup of the oils in the pot. Sauté the onion, pepper and garlic until tender. When tender, sprinkle in 3 tablespoons of flour. Stir it in and cook for 1 minute. Add in the fire roasted tomatoes, chicken broth, basil, salt & pepper. Stir together. Nestle the chicken down into the liquid. Bring it to a boil, reduce the heat to a simmer and cook covered for 20 minutes. Meanwhile begin cooking a half pound of your favorite pasta – something similar to an egg noodle is ideal. After it has cooked for 20 minutes, pour in the red wine, I used Gallo’s Hearty Burgundy. Let the stew simmer for 10 more minutes, uncovered. Serve the stew and chicken spooned over pasta.
  2. Enjoy!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Comments

  1. says

    I hope you were sipping on that burgundy as you were cooking too? At least that’s what I would have done. LOL. Your chicken looks luscious bathing in that rich burgundy sauce. I also like that you served it over pasta. Well done!

  2. says

    Conni, I should NOT be looking at this dish at 9.30 am!I’m already hungry and totally in love with this recipe!The dark colors and the lovely flavors is calling my name :)

  3. Debi says

    This recipe is so delicious, and the ONLY change I made was to use red pepper instead of green, because my family does not like green. I also make rice as well as ribbon pasta to serve with it because of the varying tastes in my huge family. I triple this recipe to feed us, and just PRAY for a bit of gravy left with some pasta for my lunch the next day.

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