May 27

Two recipes for chicken cacciatore from the archives of .
The first recipe is from Tuscany and the second is from Sicily.

I hope you will enjoy the recipes,
Paolo Villoresi

Chicken Cacciatore (Tuscany)

3 tablespoons extra-virgin olive oil
1 chicken, about 4 pounds, cut into pieces
salt and freshly ground pepper
1 clove garlic, peeled
1 medium onion, roughly chopped
1 teaspoon chopped rosemary
1 teaspoon chopped sage
3⁄4 cup dry white wine
1 28-ounce can crushed tomatoes
1⁄2 cup black olives, pitted

In a large skillet with high sides, warm the olive oil over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Sauté until the chicken is well-browned on all sides. Remove the chicken from the skillet, and set aside on a plate. Lower the heat to medium, and add the garlic. Sauté until it begins to turn light golden. Discard the garlic, and add the onion, rosemary and sage. Sauté until the onion turns translucent. Add the wine, tomatoes and olives. Return the chicken to the skillet, and add water if necessary to cover the chicken. Cover with a lid, turn the heat to low, and cook for 30 minutes. Season with salt and pepper, and serve. Serves 4

Chicken Cacciatore (Sicily)

1 chicken, about 31⁄2 pounds
1⁄2 cup extra-virgin olive oil, divided
3 ounces pancetta, chopped
1 clove garlic, peeled and slightly crushed
3⁄4 cup dry white wine
12 ounces canned, crushed tomatoes
finely chopped parsley
salt and freshly ground pepper
4 large green peppers, cut into thin strips

Clean the chicken, and cut it into pieces. In a heavy-bottomed pot over medium heat, add 1⁄4 cup olive oil, the pancetta and the garlic. Sauté for 2 to 3 minutes, then add the chicken pieces, and stir. When the meat is browned on all sides, deglaze with the wine, and scrape up the browned bits from the bottom of the pan. When the wine has evaporated, add the tomatoes. Cover, and simmer over low heat until cooked through, about 30 minutes. Season with parsley, salt and freshly ground pepper. In a separate skillet over medium-high heat, fry the peppers in 1⁄4 cup extra-virgin olive oil. When soft, remove from oil with a slotted spoon, salt lightly, and add to the chicken. Serves 6