RABBIT CACCIATORA
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
- Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
- Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.
RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA
Steps:
- In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
- When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.
POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)
Make and share this Pollo Alla Cacciatora (Italian Hunter-Style Chicken) recipe from Food.com.
Provided by AZPARZYCH
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces and pat them dry.
- Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
- Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
- Add the onions and sauté for 2-3 minutes.
- Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
- Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
- Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning to taste and serve with polenta or roasted potatoes.
- *Variations.
- Coniglio alla Cacciatora: use rabbit instead of chicken.
- Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
- Use boneless, skinless chicken breast for a lower fat version.
Nutrition Facts : Calories 763, Fat 44.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 753.3, Carbohydrate 30.7, Fiber 2.1, Sugar 3, Protein 46.4
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In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is a small salami that is seasoned with only garlic and pepper.
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