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.