CHICKEN CACCIATORE NEAPOLITAN-STYLE

In Italy it is known as “Pollo alla Cacciatora.”

In America as “Chicken Cacciatore.”

The recipe for chicken cacciatora is typical of Italian cuisine although variations can not infrequently be found from region to region.

For example, there are those who are used to preparing it by adding larger doses of celery and carrots; those who prefer white wine to broth; and finally, even the mushrooms may be cut differently.

Neapolitan chicken cacciatore

Preparing a chicken cacciatore is not a very difficult task.

Moreover, it is a cheap and tasty dish and everyone can try their hand at making it. Its pungent aroma and with the addition of chili pepper will make this second course even more irresistible.

Preparing it Neapolitan style then is very pleasant and even faster. In this case you make room for white wine and eliminate the sautéed vegetables.

A bit of history

This second course is actually typical of the Tuscan region.

It is called “alla cacciatora” because of the combination of garlic and rosemary, this amazing spice mix that hunters used to season their prey after catching it.

SERVINGS:5

INGREDIENTS:

• Chicken (thighs and breast)
• 1 clove of garlic
• Black pitted olives to taste
• ½ cup white wine
• 1 can (14-15 oz) peeled tomatoes
• Extra virgin olive oil (as needed)
• rosemary
• Salt (to taste)
• Black pepper or red pepper flakes (to taste)

METHOD:

We place the chicken under running water, skin it and set the skin aside
In a large frying pan, pour the evo oil, let it heat up and add the chicken skin.

Cook it until crispy and then set aside.

Let’s add the chicken to the pan.

We brown both sides and add the white wine.

We turn up the flame to make sure it evaporates completely.

Having achieved the desired cooking of the chicken, let us remove it from the pan where we are going to add 1 clove of garlic and chili pepper.

We then add the black olives and let them cook for 5 minutes.

Then we add tomatoes and basil and cook for another 10 minutes.

We get the pulp out of the tomatoes by crushing them, after which we add salt.

We return the chicken to the pan and cook for another 10 minutes on low heat.

At this point we serve our Neapolitan chicken cacciatore nice and hot.

Tips

When preparing Neapolitan chicken cacciatora, we recommend using a nonstick skillet.

Otherwise, if the bottom of the pan turns out to be greasy after the first cooking, downgrade it by adding a little water making it pull.

Also, if you want a lighter dish, eliminate the skin of the chicken, which is the fattest part, but mind you, also the tastiest!