Nancy Young wrote:
>
> Okay, here's my mil's recipe, no big deal. But it is what I'm making
> for dinner. In her words.
>
>
> Smells great in here. I know, not Goremett.
>
> nancy

Alla Cacciatora translates into “Hunter’s Style.” Game (such as
pheasant, hare, and boar) can have a very strong taste, so the meat is
marinated at length in vinegar, wine, and spices. Marinades can
tenderize and also enhance or disguise game flavor. The same recipes can
be used to cook rabbit, duck, lamb, or the ubiquitous chicken as in
“Pollo alla cacciatora” aka Chicken Cacciatore in the USA.

2 lb (approximately 1 kg) chicken, cut into pieces
1/3 cup (80 cc) white-wine vinegar
1/3 cup (80 cc) dry white wine
2 tablespoons rosemary leaves
2 whole garlic cloves, crushed
salt and pepper (or red pepper)
3 tablespoons extra-virgin olive oil
1 tablespoon flour or corn starch
3–4 anchovy fillets, finely chopped

The night before the preparation, place the chicken in a bowl with the
vinegar, wine, rosemary leaves, and garlic. Marinate overnight.
The next day, when you are ready to cook, drain and reserve the
marinade. Dry the chicken with paper towels.
Place the extra-virgin olive oil in a saucepan and turn the heat to medium.
When the oil is hot, add the chicken and brown it lightly on all sides.
Add salt and pepper.
Stir in the flour. Add the marinade, turn the heat to high, and let the
liquid evaporate.
Turn the heat to medium-low, cover, and cook for about 30–35 minutes or
until the chicken is tender.
Stir occasionally to prevent the chicken from sticking to the pan.
When the chicken is ready, add the anchovies to the pan, stirring
vigorously for a few seconds until dissolved. Serve hot.

Ciao, Anna Maria


http://www.annamariavolpi.com/page28.html