My neighbor Richard Scammell is a wonderful cook. Cooking is Richard’s hobby, but when it comes to food preparation, Richard is a highly skilled and well-educated professional. (He’s even traveled to Europe to take cooking classes.)
Richard and I share a love of creative, healthful cooking. When I asked him for ideas that I could share with readers, he sent this simple recipe for Pollo alla Cacciatora (Chicken Cacciatore):
Pollo alla Cacciatora (Chicken Hunter Style, from Umbria, Italy)
1/2 cup unbleached all-purpose flour
1 chicken, cut into 16 pieces
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 large garlic cloves, finely chopped
1 heaping tablespoon rosemary leaves, finely chopped
1/2 small white onion, finely chopped
1 cup dry white wine
4 tablespoons tomato paste
1 cup chicken broth
Place the flour in a plastic bag and add the chicken pieces. Shake the bag until all the pieces are coated evenly with flour. Heat the oil in a large skillet over medium heat. Add the chicken and sauté until golden all over, about 5 minutes. Season with salt and pepper.
Sprinkle the garlic, rosemary and onion over the chicken, raise the heat, add the wine and cover the pan. Cook for 2 to 3 minutes, turn the chicken pieces over, cover the pan and cook for an additional 2 to 3 minutes. Add the tomato paste, stir well, cover and cook for 2-3 minutes. Add the broth, mix well and cook for 5 to 7 minutes. At this point, the chicken will be cooked, but still juicy with a thick sauce. Serve immediately.
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Image credit: DeusXFlorida on Flickr.