Fall Recipe Series – Chicken “alla Cacciatora’’
Fall Recipe Series presented by the BCAE. Executive Chef Kevin O’Donnell of Back Bay’s The Salty Pig shows us how to make an easy to prepare chicken “alla cacciatora.’’
Anush Elbakyan/Boston.com staff
Serves 4 Prep time: 20 minutes Cook time: 1 1/2 hours
Ingredients: Olive oil as needed 4 chicken or capon leg quarters seasoned with salt and pepper 1 cup of your favorite fall mushrooms 1 shallot, diced small 3 cloves garlic, thinly sliced 1 cup white wine 1/4 cup of your favorite olives 1 cup high quality preserved cherry tomatoes 1 fresh bay leaf 1 quart of roasted chicken broth 2 sprigs rosemary 1 sprig of chopped Italian parsley
Directions: Season the chicken legs with salt and pepper and sear both sides in a large pan with olive oil. Once the chicken is browned remove from the pan and saute the mushrooms. When the mushrooms are lightly browned season with salt and then add the shallots and garlic and continue to saute until they become soft. Deglaze the pan with the white wine and reduce by half, next add the olives, bay leaf, tomato and chicken broth and bring up to a boil. Lower the heat down to a simmer and cook covered for about 1 1/2 hours or until the chicken is tender. Turn off the heat and add the rosemary and parsley. Serve hot with either some delicious crusty bread or fried potatoes.
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