This is a very easy week night dinner that is a take-off on the Pollo alla Cacciatora recipe that mu mother learned how to make when she was married to my (Italian) dad and living in Rome. According to my mom, real "Chicken Cacciatore" doesn't have tomatoes and/or peppers in it, just chicken, garlic, and rosemary; and some vinegar and wine to deglaze the pan. Who knows if she's correct, I just know that the Pollo alla Cacciatora I grew up eating was a very simple dish. That was my inspiration for this braise.
BRAISED CHICKEN WITH ROSEMARY, WHITE WINE, GOLDEN RAISINS, AND MUSHROOMS
This is even better the next day, so if you can swing that, I highly recommend cooking it ahead of time.
- olive oil
- 3 lbs of cut up chicken parts, I used thighs because I love them!
- 1 onion
- 2-3 cloves of garlic
- 1/2 cup or so dry white wine
- 2-3 glugs (tbsps) white wine or white balsamic vinegar (very important!)
- 3 sprigs of fresh rosemary
- 1/2 cup of golden raisins
- 1 basket of white mushrooms trimmed and sliced in half
- sea salt and freshly ground pepper to taste
In a Dutch oven or covered braising pan, heat olive oil (as much as you like) over med heat. Season chicken with salt and pepper and add to pan. When chicken is browned, toss in garlic and onion and continue cooking until onions are soft. Turn up heat slightly and deglaze the pan with wine and vinegar, scraping up all the yummy bits. Add rosemary sprigs, raisins, and mushrooms. Stir gently, cover, lower heat to medium low, and continue cooking about 15 minutes until chicken is done. Salt and pepper to taste. Remove rosemary before serving. This is great with roasted potoes or over rice, pilaf, pasta or with bread to soak up the yummy juices!