Chicken Hunter's Style - {Pollo Alla Cacciatore}

Recipe Ingredients

1		Chicken - cut into 10 pieces, (small)
		And skinned
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1		Onion - minced
1		Carrot - sliced (large)
4 cups	250g / 8.8oz	Diced tomato
3		Garlic cloves - minced
2 1/2 teaspoons	12ml	Minced fresh oregano
		= (or 3/4 tspn dried oregano, crumbled)
1 tablespoon	15ml	Minced fresh thyme
		= (or 1 tspn dried thyme)
1 tablespoon	15ml	Minced fresh rosemary leaves
		= (or 1 tspn dried rosemary, crumbled)
2		Bay leaves - or to taste
1 cup	237ml	Dry red wine
2 cups	474ml	Water
1		Bouillon cube - crumbled
4		Sun-dried tomatoes - chopped
1/8 teaspoon	0.6ml	Dried red pepper - (to 1/4) - optional
15		Green olives
3 tablespoons	45ml	Minced fresh parsley leaves

Recipe Instructions

Rinse the chicken, pat it dry, and season with salt and pepper. In a large casserole set over moderately-high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate.

Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more.

Return the chicken to the casserole, add the wine, and reduce it over moderately-high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more.

Transfer chicken to a serving plate and reduce sauce over moderately-high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

This recipe yields 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A59) - from the TV FOOD NETWORK

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