This week, I am posting the third of the ten recipes my paternal Grandma Nonna Rita, made regularly for my Nonno Attilio and me. Below you’ll find the recipe for her tasty Italian Chicken Cacciatore, which was often accompanied by Polenta, her favorite cornmeal side dish.
A base of one small carrot, one stalk of celery, one small onion cubed
3 TBSP extra virgin olive oil
3 garlic cloves, finely chopped
1 small can of anchovies
A whole chicken chopped into 6-8 pieces, skin on
Salt and pepper
1/3 cup of dry white wine
1 can of crushed tomatoes
Small container of fresh olives (non-pitted, black or green, will give you more flavor)
2 bay leaves
1 rosemary sprig
Sauteé the base of carrot, celery and onion in a non-sticky, deep skillet, along with the anchovies (which will quickly dissolve). Add the chicken pieces and brown thoroughly. Salt and pepper to taste then add the white wine while keeping the heat high (careful to pour the wine NOT directly on the meat as it will slow down the cooking process). Add the tomato can (here too, if you can warm up the sauce BEFORE adding to the chicken it is ideal but not essential), the olives, the bay leaves and the rosemary. Lower the heat and cook, mixing occasionally, for 30 minutes.
Serve with small-cut pasta, fresh bread, polenta or rice.
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