CHICKEN ALLA CACCIATORA (Pollo alla Cacciatora)
A classic Italian chicken stew with tomatoes, peppers, and onions.
Ingredients
- 1 whole Chicken, cut into pieces
- 1 pint Canned diced tomatoes
- 1/4 lb Bacon, diced (Originally fat salt pork. Substituted with bacon for modern preference.)
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 6 Sweet green bell peppers, sliced
- 2 Onions, thinly sliced (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 cup Hot water (Quantity estimated (not specified in original recipe))
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Instructions
- 1Grind or chop the bacon and put it in a large frying pan with the onions sliced thin. Fry the onions slowly and carefully until they are golden brown. Remove the onions from the pan and set aside.
- 2Cut up the chicken. In a bowl, sprinkle the chicken pieces with flour, salt, and pepper. Sauté the chicken in the fat which remains in the frying pan until browned on all sides.
- 3Add the tomatoes and green peppers to the pan with the chicken, and put back the onions. When the vegetables have cooked down to a thick gravy, keep adding enough hot water to prevent burning. Cover the pan tightly and simmer until the chicken is very tender, about 30 minutes.
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