Pollo alla Cacciatore

Name: Pollo alla Cacciatore
Total time: 144
Yield: 8
Ingredients: 12 green olives, pitted; 1 stalk celery, chopped; 2 onions, sliced; 0.5 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; 0.25 cup extra-virgin olive oil, or to taste; 5 potatoes, peeled and cubed

Recipe by Maria from allrecipes.com

Dinner 2 Hr. 24 Mins.

Ingredients

8 servings

•

12 green olives, pitted
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1 stalk celery, chopped
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2 onions, sliced
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0.5 cup water
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2 teaspoons white sugar
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1 tablespoon extra-virgin olive oil
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1 (2 pound) whole chicken, cut into pieces

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4 ripe tomatoes, diced
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1 bunch fresh basil, chopped
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1 lemon, juiced
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2 tablespoons capers
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salt and ground black pepper to taste
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0.25 cup extra-virgin olive oil, or to taste
•

5 potatoes, peeled and cubed

Instructions

Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
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.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
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.
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.