Pollo alla cacciatora, which is chicken sauté with rosemary and potatoes, is a typical italian recipe, easy to make and pretty fast. Whichever ingredients are included, they are a must into an Italian pantry. The dish can be served with boiled veggies or simple white rice (sauté in butter if you are not dieting...). I cooked the chicken in olive oil and butter but this meal can be cooked without butter too. You know, fatty ingredients make everything tasty so if you want to impress your guests or fiancé I would suggest you to use it. Otherwise, in a daily base, olive oil will do as well.
Time: 30 minutes
Ingredients:
- Boneless chicken
- Potatoes (boiled)
- Onions
- Garlic
- Chilly Flakes (not necessarily)
- 2 dl of white wine (half glass)
- Extra-Virgin Olive Oil
- Butter
- Rosemary
- Pepper
- Salt
Preparation:
- Boil the potatoes, peel and cut them into squares.
- Chop onions grossly, chop the garlic fine and fry them in a large pan with olive oil and butter along with chilly flakes and rosemary. The butter will make the chicken more tender but you can always avoid it.
- Once onions are soften and turned "blonde" in color, add the chicken cut into small pieces or strips. Keep the flame high and stir often. When the chicken starts to roast add the white wine and let it evaporate on a high flame.
- When the wine is almost gone, decrease the heat and add the precooked potatoes. Let them absorbe some flavor. Now, you can add some broth to let ingredients cook or add water. One glass is enough. Cover with a lid (but not completely) and let it cook slowly for 15-20 minuts.
- Do not let the water evaporate too much, since the dish must have a little bit of gravy. Add salt to taste and grated pepper, a lot!
I serve it with veggies or white rice.
If you have any question or suggestion you know how to find me.
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