Pollo Alla Cacciatora (Italian Hunter-Style Chicken) - cooking recipe

Ingredients

2 lbs chicken, cut into serving pieces
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 onion, chopped
2 -3 garlic cloves, minced
2 cups porcini mushrooms (optional) or 2 cups other mushrooms, chopped (optional)
1 cup white wine or 1 cup red wine
1 cup tomatoes, chopped
2 cups water or 2 cups chicken stock
1/4 cup parsley, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon thyme
salt and pepper

Preparation

Rinse the chicken pieces and pat them dry.
Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
Heat the olive oil in a large saute pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
Add the onions and saute for 2-3 minutes.
Add the garlic and mushrooms and saute for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
Adjust seasoning to taste and serve with polenta or roasted potatoes.
*Variations.
Coniglio alla Cacciatora: use rabbit instead of chicken.
Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
Use boneless, skinless chicken breast for a lower fat version.