On Mon, 04 May 2009 17:47:45 GMT, "James Silverton"
> wrote:

> Victor wrote on Mon, 4 May 2009 18:10:22 +0200:
>
>>> Of course, the really interesting contribution you *could*
>>> make would be to suggest improvements to the recipe for the
>>> benefit of all here!
>
>> I'd name it properly "cacciatora" or, better yet, "alla
>> cacciatora". As to improvement/variations, I'd consider
>> marinating the chicken in wine for a few hours or overnight
>> and maybe adding some stock to the stew.
>
>I think "chicken cacciatore" is correct in English. "Pollo alla
>cacciatora" is traditionally supposed to have been invented when a tired
>and unsuccessful hunter returned with the few mushrooms that were his
>total bag and asked his wife to throw them in the already cooking stewed
>chicken. She seems to have been prepared for his being a poor shot :-)
>
>The recipes I have call for cooking for an hour at least after
>pan-frying the chicken but not marinading.



* Exported from MasterCook *

Chicken Cacciatore

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic -- minced
2 tablespoons minced parsley
1/2 teaspoon dry oregano
OR
1 teaspoon chopped fresh oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 1-pound can Italian tomatoes -- chopped
Salt and pepper
1/2 cup white wine
1 6-ounce can tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil
in a 4- or 6-quart Presto pressure cooker. Sauté pork until crisp. Add
onions and sauté until light brown; remove and set aside. Brown
chicken a few pieces at a time; set aside. Pour off excess drippings;
stir garlic, parsley, and oregano into remaining drippings. Return
chicken and onion to pressure cooker. Add carrots, celery, tomatoes,
salt, pepper, and white wine. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 8 minutes, at 15
pounds pressure, with regulator rocking slowly. Cool pressure cooker
at once. Place chicken on warm platter. Stir tomato paste into sauce
in pressure cooker. Simmer until thickened. Pour over chicken.

Makes 4 to 6 servings.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
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Per Serving (excluding unknown items): 360 Calories; 20g Fat (50.9%
calories from fat); 26g Protein; 16g Carbohydrate; 3g Dietary Fiber;
77mg Cholesterol; 933mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

NOTES : Cacciatore means "hunter" in Italian. And what could taste
better after a day's hunt than fresh chicken prepared with Italy's
native tomatoes, olive oil, onion, garlic, and wine. For starters,
serve an antipasto salad, followed by Chicken Cacciatore with pasta
and shredded Parmesan cheese. Round out the meal with garlic bread and
spumoni.