Pollo Alla Cacciatora con Peperoni (Hunter?s-Style Chicken with Peppers): Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Three: Montreal: Cooking on the Wild Side

Serves4

Active Time:40 min
Start to Finish:1 1/2 hr

STEFANO FAITA, MEZZA LUNA COOKING SCHOOL, MONTREAL

April 2009

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1 lb tomatoes
1 teaspoon whole chicken (about 3 1/2 lb), cut into 8 pieces
1 medium onion, finely chopped
1 garlic clove, minced
1/2 stick unsalted butter
3/4 cup tawny Port
4 Turkish bay leaves or 2 California
4 sage leaves, chopped
6 basil leaves, chopped
3 bell peppers (1 each of red, yellow, and green), cut into 1/4-inch strips
1/2 cup sliced pitted green olives
1 tablespoon drained capers

Cut a shallow X in bottom of each tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then dice.
Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper.
Cook onion and garlic in butter in a wide 6-quart heavy pot over medium heat, stirring, until softened and beginning to turn golden, about 5 minutes.
Push onion to sides of pot, then increase heat to medium-high and brown half of chicken, skin side down first, stirring onion occasionally so it continues to color but doesn’t burn, turning chicken once, 6 to 8 minutes total. Transfer chicken to a plate and brown remaining chicken in same manner, cooking onions until deep golden-brown. Add chicken to plate.
Add Port to pot and bring to a boil, stirring and scraping up brown bits. Add bay leaves, sage, and basil, then return chicken to pot, arranging it snugly in 1 layer. Scatter tomatoes and peppers, then olives and capers, over chicken and season with 1/2 tsp salt and 1/4 tsp pepper.
Reduce heat to medium-low and braise chicken on top of stove, covered, until cooked through, 40 to 50 minutes. (If sauce is very thin, transfer chicken to a platter and keep warm, loosely covered with foil, then boil sauce over high heat to thicken slightly, 3 to 5 minutes.) Serve chicken with sauce.

Photograph by Stephanie Foley

Keywords: diary of a foodie,; cooking school,; poultry,; spirits

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