Pollo alla Cacciatora from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Pollo alla Cacciatora from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 1 chicken, about 1⅔ kilos (3½ pounds), quartered; Coarse salt and freshly ground black pepper; 250 milliliters (1 cup) dry white wine; Pinch of red pepper flakes; 1 lemon, cut in half; 450 grams (1 pound) porcini, shiitake, oyster, cremini and/or white mushrooms, stemmed and sliced 6 millimeters to 1¼ centimeters (¼ to ½ inch) thick (5½ to 6 cups); Extra-virgin olive oil, for serving; 250 milliliters (1 cup) water or chicken stock; 750 milliliters (3¼ cups) whole, canned Italian plum tomatoes, with their juices, puréed through a food mill; 3 sprigs fresh rosemary; 4 cloves garlic, peeled; 125 milliliters (½ cup) olive oil, plus extra for serving

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The chicken for this hearty rustic stew—called “hunter’s style”—is braised (see “Le Tecniche: Brasare il Pollo”) in a mixture of puréed tomatoes, mushrooms, gar

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Ingredients

1 chicken, about 1⅔ kilos (3½ pounds), quartered
Coarse salt and freshly ground black pepper
250 milliliters (1 cup) dry white wine
Pinch of red pepper flakes
1 lemon, cut in half
450 grams (1 pound) porcini, shiitake, oyster, cremini and/or white mushrooms, stemmed and sliced 6 millimeters to 1¼ centimeters (¼ to ½ inch) thick (5½ to 6 cups)
Extra-virgin olive oil, for serving
250 milliliters (1 cup) water or chicken stock
750 milliliters (3¼ cups) whole, canned Italian plum tomatoes, with their juices, puréed through a food mill
3 sprigs fresh rosemary
4 cloves garlic, peeled
125 milliliters (½ cup) olive oil, plus extra for serving