Pollo Alla Cacciatore

Name: Pollo Alla Cacciatore
Ingredients: 12 green olives, pitted; 1 stalk celery, chopped; 2 onions, sliced; 1/2 cup water; 2 teaspoons white sugar; 1 tablespoon extra-virgin olive oil; 1 (2 pound) whole chicken, cut into pieces; 4 ripe tomatoes, diced; 1 bunch fresh basil, chopped; 1 lemon, juiced; 2 tablespoons capers; salt and ground black pepper to taste; 1/4 cup extra-virgin olive oil, or to taste; 5 potatoes, peeled and cubed

14 ingredients

5 steps

Ingredients

12 green olives, pitted
1 stalk celery, chopped
2 onions, sliced
1/2 cup water
2 teaspoons white sugar
1 tablespoon extra-virgin olive oil
1 (2 pound) whole chicken, cut into pieces
4 ripe tomatoes, diced
1 bunch fresh basil, chopped
1 lemon, juiced
2 tablespoons capers
salt and ground black pepper to taste
1/4 cup extra-virgin olive oil, or to taste
5 potatoes, peeled and cubed

Directions

1

Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
2

Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
3

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
4

Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
5

Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.