Cooking Class: Roman-Style Pollo alla Cacciatora with Gina Tringali
No events are scheduled at this time. Want to be notified when it’s back? Click the blue button to the right and we’ll notify you.
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
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