Pollo alla cacciatore 600g – serves two
Pollo alla cacciatora means chicken in the style of a hunter.
Chickens are not routinely hunted in Italy, so this method of cooking was probably evolved for rabbit or feathered game.
There is no definitive recipe for this dish, but this one originates in Rome and is typical of the rather austere but intensely savoury cooking of the Eternal City.
Chicken, onion, tomato, chicken stock, carrot, celery, flour (wheat), extra virgin olive oil, rapeseed oil, white wine (sulphites), tomato concentrate, garlic, salt, black pepper, juniper berries, bouquet garni.
See ingredients in bold. Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Transfer the chicken and the sauce to an ovenproof dish with the sauce under the chicken. Loosely cover with foil and bake for 30 minutes at 170 C in a conventional oven.
One container serves two people.