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Pollo Alla Cacciatore

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  Butter 20 Milliliter (1 1/2 tablespoons)
  Olive oil 30 Milliliter (2 tablespoons)
  Garlic 2 Clove (10 gm), crushed
  Spring onions 2 , finely chopped
  Onions spring 2 , finely chopped
  Mushrooms 6 Ounce, sliced (175 g)
  Chicken pieces 8
  Dry white wine 6 Fluid Ounce (175 ml)
  Chicken stock 2 Fluid Ounce (50 ml)
  Tomatoes 6 , skinned, seeded and chopped
  Bay leaf 1
  Flour 1⁄2 Teaspoon (2.5 ml)
  Chopped parsley 1 Tablespoon (to garnish)

1. Melt 15 ml/1 tablespoon of the butter with the oil in a saucepan and fry the garlic and spring onions until softened. Stir in the mushrooms and fry for a further 2 minutes. Remove the vegetables from the pan with a slotted spoon.
2. Add the chicken pieces to the pan and brown on all sides. Return the vegetables to the pan and add the wine, stock, tomatoes, bay leaf and seasoning to taste. Bring to the boil, then cover and simmer for 40 minutes or until the chicken is cooked.
3. Lift out the chicken pieces and keep them hot on a serving plate. Boil the sauce to reduce it slightly.
4. Mix the remaining butter with the flour and add to the sauce in small pieces. Stir until thickened. Discard the bay leaf, and taste and adjust the seasoning. Pour the sauce over the chicken and sprinkle with chopped parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2225 Calories from Fat 768

% Daily Value*

Total Fat 86 g132.8%

Saturated Fat 24.4 g122.2%

Trans Fat 0 g

Cholesterol 884.7 mg294.9%

Sodium 1085.6 mg45.2%

Total Carbohydrates 53 g17.5%

Dietary Fiber 13.2 g52.6%

Sugars 26.5 g

Protein 273 g545.5%

Vitamin A 184% Vitamin C 266.4%

Calcium 33.6% Iron 93.5%

*Based on a 2000 Calorie diet

Pollo Alla Cacciatore Recipe