Italian recipe for Chicken Cacciatore (Pollo alla Cacciatora)

This is a classic amongst Italian recipes: Pollo alla Cacciatora, or Chicken Cacciatore.

Prepare a mix of chopped onion, celery, carrot and garlic. Over medium fire, sauté the mix in a medium large pot with some olive oil until slightly brown.

Skin the chicken pieces for a healthier result, add it to the mix, season with salt and pepper and, if you like, some chopped herbs, like rosemary, sage or thyme, or even a combination of them. Get the chicken to brown on all the sides.

Add the white wine at this point, about half cup, and let sizzle for a couple of minutes so the alcohol can evaporate. This makes the wine completely "flat" and even kids can have this dish. Make sure the chicken pieces are "rolled" into the wine during the process, so they get nice and flavory. Add the vegetable or chicken stock (if you want, you may use just water, and make sure you correct as needed with salt and pepper at the end)cover the pot and let cook, lowering the flame, for about 15-20 minutes, or until the liquid is reduced. Taste and correct as needed with salt and pepper. Serve warm, with a side of pan-roasted potatoes with herbs, steamed spinach and carrots. You can use the same wine you cook with to accompany your meal, but make sure it's chilled.

Cacciatore means "Hunter". This is a rustic and tasty, but also healthy way to cook chicken the same way hunter would cook their game, so the more herbs and nice flavors you add the better. I have seen adding sliced mushroom, peas and even a few cherry tomatoes in it, always with a great result. Be creative!