• Tommy Centola

Pollo Alla Cacciatore from La Riviera

Updated: Jan 4

Here is a dish from another, Chef Goffredo Fraccaro. He demonstrated this dish in 1995. This is his version of Chicken Cacciatore.

2 1/2 pounds fresh chicken cut into 8 pieces

8 ounces Wild Mushrooms, sliced

1/2 cup Olive Oil

1/4 stick Butter

1 large White Onion,  sliced

3 cloves Garlic, chopped

1 tablespoon fresh Italian Parsley

1 cup Dry White Wine

4 fresh large ripe Tomatoes

1/2 cup white Flour

1 pinch Oregano

Salt and Pepper to taste

Sprinkle the chicken pieces with salt and pepperand dust with flour. Brown chicken in a shallow skillet with olive oil over medium heat. Add the onion and cook until the onion is golden in color, add garlic, parsley and tomato. Stir for 3 minutes. Add wine, cover and cook over low heat for 25 minutes, stirring occasionally. Add butter, mushrooms and oregano. Stir for 2 minutes until the mushrooms are cooked. Serve.

Enjoy!!!

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