Food: Chicken With Chic

Paul Cimino Chicken is an important dish primarily in the north of Italy. Throughout Italy and Sicily, chickens are predominantly void of fat, and retain a white color rather then yellow because no chemicals are given to them to create fat or color.

A fine bird is often simply roasted over an open fire after first being seasoned with salt and pepper and incredible Italian herb rubs. Chickens are often cooked and served with holiday meals, much as they are in America. And in many regions, chickens are fried without skin and batter. Fried simply in olive oil and seasoned with salt and pepper, they’re incredibly delicious.

Another favorite way of preparing chicken is with a combination of ham and cheese, a style which may be found all across the northern half of Italy. Chicken casseroles, often made with wine, are delicately flavored and make for a perfect one-meal dish in the American tradition. But undoubtedly, one of the most popular ways of preparing chicken is Chicken Cacciatore (chicken in red wine, “hunter’s style”). This dish, often found on menus of many Italian/American restaurants, almost always lacks the true, great flavor of the following recipe. It’s easily prepared, cost-effective, immensely delicious, and with a good red wine, crusty Italian bread and a beautiful “insalata,” it’s a meal fit for royalty. But don’t take my word for it, try it and find out for yourself. You’ll love it. Buon appetitto!

Spezzato di Pollo alla Cacciatora
1 large spring chicken, disjointed
1/2 cup extra virgin olive oil
1 medium onion, chopped
1 green pepper, chopped
2 cloves minced garlic
1 teaspoon salt
2/3 teaspoon pepper
1/2 teaspoon oregano
1 cup fresh or canned tomatoes, diced
1 cup dry red wine
1/2 pound sliced mushrooms

Wash and dry the chicken. Heat the olive oil in a Dutch oven or deep skillet. Brown the chicken and add the onions, green pepper, garlic, salt, pepper, oregano and wine. Cook on medium heat for about 30 minutes, or until chicken is almost tender. Add the mushrooms, recover and cook 15 minutes longer. Taste for seasoning. This dish may be served alone or with the sauce over pasta, rice or polenta as the first course (primo piatto), followed by the chicken as a second course (secondo piatto), with the salad on the side (contorno).