Chicken cacciatore (Pollo cacciatore) recipe  Share this recipe on FacebookChicken cacciatore is a another famous Italian chicken dish with many variations or different versions available worldwide. The basic method is to slow cook chicken pieces in red wine together with vegetables and herbs. This recipe uses, among other ingredients, black olives, capers and fresh basil leaves. The chicken pieces should be cooked slowly, over low heat for 1 1/2 to 2 hours. This might seem a lot, but it is what makes this dish so delicious.
Preparation time: 10 minutes, Cooking time: 120 minutes, Serves: 4
Ingredients 4-5 pounds of chicken pieces (you can use whole chickens, cut up or your favotrite chicken pieces)
1/4 cup extra virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 pound fresh button mushrooms
3 Tbsp capers, preferably in brine (salted water)
15-20 black olives, pitted
1/2 teaspoon dried oregano
6-8 fresh basil leaves
1/4 teaspoon red pepper chili flakes or to taste
1/2 cup red dry wine
1 (8 ounce) can tomato sauce
Salt and pepper to taste
Directions In a large frying pan over medium heat add the olive oil and onions and saute the latter until ther become wilted. Add the garlic and continue until the onions and garlic are beginning to turn brown. Add the chicken pieces and brown them on all sides.
Add the mushrooms, capers, black olives, oregano, basil leaves and chili flakes and cook for about 10 minutes over medium heat.
Add the red wine and tomato sauce, season with salt and pepper to taste, stir well, cover and cook for 1 1/2 to 2 hours on very low heat.
For a complete meal, serve with risotto, rice or spaghetti.
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