Chicken alla Cacciatora

Directions

1. 1
   Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2. 2
   Turn the heat to medium-high and wait a minute or so, until the oil is hot.
3. 3
   Add the chicken, skin side down.
4. 4
   Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
5. 5
   Transfer the chicken to a plate and pour off the excess fat.
6. 6
   Reduce the heat to medium, add the onion, garlic, carrots, mushrooms, juniper berries, and bay leaves, and cook, stirring occasionally, until the onion softens, about 10 minutes.
7. 7
   Add the wine and let it bubble away for a minute or two, then add the tomatoes and the chicken.
8. 8
   Stir, then partially cover the pan; reduce the heat to low and cook for about 20 minutes, or until the chicken is cooked through.
9. 9
   Garnish and serve.
10. 10
    Its perhaps odd that this variation begins omit the chicken, but aside from that the recipe is markedly similar: Omit the chicken.
11. 11
    Brown about 1/2 cup minced pancetta or bacon in 1 tablespoon olive oil and leave it in the skillet.
12. 12
    Proceed with step 2.
13. 13
    After adding the tomatoes, cook a pound of broad, long pasta, like fettuccine, and toss it with the sauce.
14. 14
    Good with or without freshly grated Parmesan cheese.