Chicken Alla Cacciatora
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 1 pint fresh
- 1/4 lb. fat salt pork
- 3 medium sized onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Pollo alla Cacciatora A chicken 1 pint fresh or canned tomatoes 1/4 lb.
- fat salt pork or bacon Flour 6 sweet green peppers 2 or 3 medium sized onions Grind or chop the salt pork and put in a large frying pan with the onions sliced thin.
- Fry the onions slowly and carefully until they are golden brown.
- Skim them out.
- Cut up the chicken, sprinkle the pieces with flour, salt and pepper, and sauté in the fat which remains in the frying pan.
- When the chicken is brown add the tomatoes and green peppers and put back the onions.
- When the vegetables have cooked down to a thick gravy keep adding enough hot water to prevent their burning.
- Cover the pan tightly and simmer until the chicken is very tender.
- This an excellent way to cook tough chickens.
- Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavor.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon