Pollo alla Cacciatore (Chicken Hunter Style)

This recipe was developed in central Italy and has many variations.  It supposedly originated in the Renaissance period when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do.

The Pellegrini version of this delicious and easy-to-prepare dish originated with my mother, Gina Martelli, who had immigrated from Tuscany to Half Moon Bay, California in 1919 to marry my father Alemanno. Today our family serves this tasty dish over polenta, or with crusty French bread to dip in the sauce. Either way, it’s a hearty family meal that pairs beautifully with our Olivet Lane Chardonnay. Saluti!
– Ida Pellegrini

1 chicken
Salt and pepper
Olive oil
2 tbsp. chopped rosemary
2 tsp. chopped thyme
¼ cup chopped parsley
2 large garlic cloves, chopped
1 cup Pellegrini Chardonnay
1 lb. sliced mushrooms (cooked separately)
2 tbsp. butter
2 fresh tomatoes, chopped

Cut chicken into small pieces.  Brown on all sides in pan with olive oil, salt and pepper.  Remove when brown.  Add chopped herbs, tomatoes and cook.  Add chicken and wine.  Let wine evaporate.  Add cooked mushrooms.  Mix all together until well coated.  (If too dry, add a little more wine.)  Serve with crusty French bread and a fresh green salad.

Mushrooms:
Sauté’ mushrooms in a separate pan with butter, salt, pepper and ½ cup white wine.  Let wine evaporate.  When cooked, set aside.