Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
2005 Sauvignon Blanc
2005 Glissando
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Chicken a la Cacciatore Figlii D'Italia
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A couple of times a year, the Sons of Italy would hold a dinner at the
VeteranĚs Memorial Auditorium in Petaluma, with hundreds of Italian and
non-Itialian Petalumans in attendance. Most often, the meal consisted of
chicken, pasta, green salad and French bread, with generous portions of
jug wine. The chicken was cooked a la cacciatore, in a rich
sauce and served over the pasta. Perhaps it was just the festivity of the
occasion, but we always marveled at how good this mass-produced chicken
dish could taste. Most of us went back for seconds.
2 large (about 3 to 4 pounds) roaster chickens, cut into pieces at joints
1/2 cup, all purpose flour
1 tablespoon, finely ground black pepper
4 roasted and peeled bell peppers, chopped
2 cups, whole small pearl onions, peeled
2 cups fresh field mushrooms (small buttons are best)
6 medium garlic cloves, coarsely chopped
2 small (about 12 ounces) cans, unseasoned peeled whole tomatoes
2 tablespoons, dried rosemary, crumbled into fine pieces
1 cup, Marsala sherry
1 cup, olive oil
Salt to taste
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Dry chicken pieces with clean paper towels, then dredge in flour.
Heat
olive oil in large, deep-sided skillet and add chicken when oil is
sizzling.
Cook chicken until browned on all sides, then remove from
skillet and set aside in warm oven.
Add bell peppers, onions, mushrooms
to skillet, and sauté until onions are golden.
Add wine and canned
tomatoes, and continue to cook over high heat until the mixture has cooked
down a bit.
Add garlic and rosemary, stirring well.
When the mixture has
cooked down a bit more, reduce heat and add the chicken pieces to the
skillet.
Cook on low heat for 15 to 20 minutes.
Place a couple of pieces
of chicken over a heavy pasta such as penne or rigatoni, and ladle on
gravy.
Salt to taste.
Serves 6 to 8.
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