Cooking Class: Roman-Style Pollo alla Cacciatora with Gina Tringali

Cooking Class: Roman-Style Pollo alla Cacciatora with Gina Tringali


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Can't make this time? A video recording will be sent to all participants after the seminar.

Pollo Alla Cacciatora, hunter’s style chicken, is popular throughout Italy. It’s difficult to place its origin. What most recipes have in common is the use of chicken cuts, usually with skin on, braised with rosemary and garlic. 
Together we will learn to cook Roman-style Pollo Alla Cacciatora. We’ll talk about the simple, peasant origins of the dish and how it evolved into an Italian classic that was and is easily customized with additional ingredients. In this hands-on cooking seminar, we will learn some tricks for browning the chicken to perfection and how to make two meals out of one pot. 
Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making Pollo Alla Cacciatora like a Roman. Designed to deliver a taste of Rome, participants will come away with an understanding of how to make this beloved dish and learn about its flavors.

 Prep time: 15 minutes
Cook time: 60 minutes
Equipment needed: Large (9-12 inch) stew pot or Dutch oven; Wooden spoon
Yield: 4 portions
Ingredients:
  • 2 lbs chicken pieces, cut in same size (I use thighs and drumsticks, breasts)
  • 4 rosemary sprigs
  • 1 whole clove + 2 minced cloves of garlic
  • 2 cups dry white wine
  • 3 tbsp. white wine vinegar
  • Enough extra virgin olive oil to coat the entire bottom of the pan
  • Freshly ground black pepper
  • Salt
  • 12 purple Gaeta/Kalamata olives (OPTIONAL)
  • 3 oil-packed anchovy fillets (OPTIONAL)

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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