Diary of a Foodie

Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)

Diary of a Foodie: Season Three: Montreal: Cooking on the Wild Side

  • Active Time:40 min
  • Start to Finish:1 1/2 hr
April 2009
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  • 1 lb tomatoes
  • 1 teaspoon whole chicken (about 3 1/2 lb), cut into 8 pieces
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 stick unsalted butter
  • 3/4 cup tawny Port
  • 4 Turkish bay leaves or 2 California
  • 4 sage leaves, chopped
  • 6 basil leaves, chopped
  • 3 bell peppers (1 each of red, yellow, and green), cut into 1/4-inch strips
  • 1/2 cup sliced pitted green olives
  • 1 tablespoon drained capers
  • Cut a shallow X in bottom of each tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then dice.
  • Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper.
  • Cook onion and garlic in butter in a wide 6-quart heavy pot over medium heat, stirring, until softened and beginning to turn golden, about 5 minutes.
  • Push onion to sides of pot, then increase heat to medium-high and brown half of chicken, skin side down first, stirring onion occasionally so it continues to color but doesn’t burn, turning chicken once, 6 to 8 minutes total. Transfer chicken to a plate and brown remaining chicken in same manner, cooking onions until deep golden-brown. Add chicken to plate.
  • Add Port to pot and bring to a boil, stirring and scraping up brown bits. Add bay leaves, sage, and basil, then return chicken to pot, arranging it snugly in 1 layer. Scatter tomatoes and peppers, then olives and capers, over chicken and season with 1/2 tsp salt and 1/4 tsp pepper.
  • Reduce heat to medium-low and braise chicken on top of stove, covered, until cooked through, 40 to 50 minutes. (If sauce is very thin, transfer chicken to a platter and keep warm, loosely covered with foil, then boil sauce over high heat to thicken slightly, 3 to 5 minutes.) Serve chicken with sauce.
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