As the night air begins to chill, I immediately reach for red wine and bid ARRIVEDERCI! to the vini bianco e rosato that’ve kept me company throughout the summer.
That’s why tonight, I’m giving it a go on a popular fall/winter dish of the Tuscany region that’s prepared and enjoyed in many kitchens around the Bel Paese: Pollo alla Cacciatora (hunter-style chicken).
The basic ingredients are: one cut-up whole chicken, tomatoes, onions, carrots, celery, parsley, some herbs, olive oil and a nice helping of red wine, all simmered together in a covered skillet on top of the stove.
But, in my “lazy person” kitchen, I throw tradition to the wind — because, frankly, I don’t know any better — and whip up my own version complete with cut-up boneless chicken breasts, bell peppers, tomatoes, whole garlic cloves, crushed hot red pepper and red onions all mixed in a casserole dish and placed in the safety of the oven. Riding alongside is another casserole of oven-roasted herbed potatoes. Both dishes go appetizingly well together when complimented with a nice bottle of vino rosso.
Grabbing a down feather vest, I mean apron, I head quietly into the blind, I mean galley, and take aim at a couple of chicken breasts that are clearly in the sights of my Open Season Pollo.
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