People know this dish as hen cacciatore (Italian for hunter), however the appropriate time period is “alla cacciatora,” or hunter’s model, utilized to many sorts of untamed sport stewed in wine with tomatoes and onions. This model ran alongside Robert Ragaini’s 2002 story, “Summer season in a Can,” which profiled the famed San Marzano tomato.
Featured in: “Make this 1-Hour Italian Hen Braise for Dinner Tonight.”
Discover this recipe in our cookbook: SAVEUR: Italian Consolation Meals
Yield: serves 4
Time: 1 hours
Substances
- ¼ cups extra-virgin olive oil, divided
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- One 3-lb. hen, reduce into 8 items
- 1 cup dry white wine
- One 28-oz. can entire tomatoes, chopped, juice reserved
- 1 cup hen inventory
- ¼ cups cup finely chopped parsley, plus extra for garnish
- 1 tsp. finely chopped recent rosemary leaves
- 1 bay leaf
- Salt and freshly floor black pepper
Directions
- To a big cast-iron skillet set over medium-high warmth, add 2 tablespoons of the oil and the onions and cook dinner, stirring often, till golden brown, about 10 minutes. Add the garlic and cook dinner, stirring continuously, for two minutes. Scrape right into a small bowl and return the skillet to the range.
- To the empty skillet, add the remaining oil and the hen and cook dinner, turning as soon as, till evenly browned on either side, about 8 minutes. Add the wine and cook dinner till it has almost evaporated, about 5 minutes. Add the tomatoes with their juices, inventory, parsley, rosemary, bay leaf, and salt and black pepper to style. Flip the warmth to low and cook dinner, partially lined, till the hen may be very tender and the sauce has thickened barely, about 45 minutes. Sprinkle with extra parsley, and serve.
