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Turn heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken will be tender. Stir occasionally to prevent the chicken from sticking to the pan.
In case the meat is almost ready, but there is too much liquid, remove the lid and let the liquid evaporate until the sauce is thicker.

1/3 cup (80 cc) white wine vinegar
1/3 cup (80 cc) white dry wine
2 tablespoons rosemary leaves
2 whole garlic cloves, smashed
3 tablespoons extra-virgin olive oil
2 lb (900 gr) chicken, cut up in pieces
Salt and pepper (or crushed red pepper)
1 tablespoon flour
3 - 4 anchovy fillets, finely chopped

POLLO ALLA CACCIATORA
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Chicken Cacciatore

Put in a small bowl the vinegar, the wine, the rosemary leaves, and the garlic.

In a skillet put the extra-virgin olive oil and turn the heat to medium. When the oil is hot, add chicken and sauté until lightly browned. Add salt and pepper.

Stir in the flour.

Add the vinegar-wine mix, turn heat to high and let the liquid evaporate.

When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.

Marinades can tenderize and also enhance or disguise game flavor. More recently, expansion of the human population has tremendously reduced wildlife, and restrictive legislation has made hunting difficult— thus game for cooking is in very limited supply.

Yet the way of cooking game in everyday cuisine has translated into some of the most tasteful recipes. Pollo alla Cacciatora is a good example. “Chicken Cacciatore” is in fact a very popular dish in the United States. The same recipes can be used to cook duck, rabbit, or lamb. There are in Italy several similar recipes for this dish using wine instead of vinegar, and sometimes with the addition of tomatoes.

Alla Cacciatora translates into “Hunter’s Style.”  Game (such as pheasant, hare, and boar) can have a very strong taste, so the meat is marinated at length in vinegar, wine, and spices.

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