Yield: 500 g (2 Portions) Ingredients Method Notes 1. Dust the chicken in seasoned our and dust o excess our. 2. In a medium sauté pan, add the oil and pan fry the chicken until golden brown; remove and keep aside. 3. Remove excess fat; using the same pan, sauté onion, garlic, and mushroom. 4. Deglaze with white wine, and reduce heat. Add tomato purée, chicken stock, and the chicken pieces, and season. 5. Simmer until the sauce is reduced to the right consistency and the chicken is tender. Add the bell peppers and paprika, and simmer for a few more minutes. 6. Take o the heat, adjust seasoning, and nish with parsley. Pollo alla Cacciatora with Risotto ai Funghi 1. To multiply the recipe, multiply all ingredients proportionately. 2. Cacciatore is Italian for “Hunter”, a meal prepared "hunterstyle" with onions, herbs, tomatoes, bell peppers, and wine. Chicken (sauté cuts) 200 g Flour (seasoned) 50 g Olive oil 30 ml Mushroom (chopped) 30 g Onion (chopped) 20 g Garlic (minced) 5 g Tomato purée 120 ml White wine 15 ml Chicken stock 100 ml Paprika 5 g Mixed bell peppers (sliced) 30 g Salt and pepper As required Parsley (chopped) 5 g Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Yellow chef knife Yellow chopping board Sauté pan Tongs Rubber spatula Spoons
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