Hunter’s chicken in italian is “Pollo alla Cacciatora”. Cacciatora refers to a specific flavour rendered by the combination of the garlic and rosemary we use in the preparation of this dish: the same herbs that hunters would use to flavour the food they caught while out hunting.
WHAT WE NEED
- 1 kg chicken portions, cut into pieces
- 1 stalk of celery
- 1 clove of garlic
- 1 twig of rosemary
- 1 carrot
- 1 onion
- 80g black olives
- 50 g canned whole peeled tomatoes or 400g of cherry tomatoes
WHAT WE DO
To make your soffritto, chop the onion, carrot and celery and in a large non-stick pan, gently fry in some EVO oil to soften. Add the chicken, crushed garlic, rosemary, salt and pepper. Brown the chicken and then add a glass of red wine. Which red wine? It’s still common to think that all undrinkable wines are good for cooking, but don’t forget that once the alcohol is evaporated, a bad wine will shoff off all its flaws.
The best wine you can use for cooking the Pollo Alla Cacciatora is the wine you are going to drink during your dinner.
We suggest to open a bottle of our Monna Lisa: a glass for the chicken, a glass for the cook. While you’re cooking, the wine will have enough time to breath and will be the perfect pairing for the whole evening.
Once the wine has reduced, add 50g canned tomato or 400g cherry tomatoes and simmer for 30 minutes. Add the olives in the last 10 minutes of cooking. Serve hot!
We suggest you to pair the Hunter’s chicken with our Chianti Classico Monna Lisa , a blend of Sangiovese, Merlot and Cabernet Sauvignon, with an intense ruby red colour, a fruity nose with light hints of strawberries and a tinge of blackberries, liquorice and tobacco in the mouth.
Want to know more about the traditional Tuscan cuisine? You can easily book your cooking lesson at Vignamaggio writing an email at firstname.lastname@example.org