Fowl alla Cacciatore

This is here by request. The person requesting it has my phone number and should feel free to call me with any questions.

This is a basic recipe that is suited for all domestic and game fowl, although I do not recommend it for domestic turkey (too much difference between the white and dark meat for it to cook right) or for the fattier birds (duck, goose, etc.).

1 bird (chicken, pheasant, partridge, grouse, etc.), dismembered
Extra virgin olive oil
3 or 4 oz pancetta, finely chopped
2 cloves of garlic, peeled and lightly crushed with the side of your knife
1 onion, cut into thin smiles
1 carrot, very finely diced
1 celery stock, very finely diced
2 ripe bell peppers (I find that any type will do, but avoid the unripe green ones), cored, seeded and cut into thin strips
1 box of Pomi chopped tomatoes from Italy (or a can of 6 in 1 tomatoes from Escalon)
1 cup of dry red wine (or dry white wine or extra dry vermouth)
1 pound crimini (brown) mushrooms, finely sliced
a large handful of dried porcini mushrooms, rehydrated with a cup of boiling water, allowed to sit for 20 minutes, then drained, straining and reserving the liquid, rinsed and finely chopped.
A dozen juniper berries, crushed (or a shot of gin - Beefeaters is the best brand for use in cooking, due to its higher juniper content)
1 Tablespoon fresh thyme leaves (or a teaspoon of dried, if necessary)
1 teaspoon fresh calamint leaves (if available, otherwise skip)
a pinch of fresh marjoram
a bay leaf (preferably Mediterranean bay, but California bay laurel is fine, if that is what you have)
fresh cracked pepper and sea salt to taste
finely chopped Italian parsley

In a large skillet heat up about two Tablespoons of olive oil and gently fry the pancetta. When the pancetta has been frying for about 90 seconds, add the garlic. When the pancetta is cooked, add the onion and fry for a couple of minutes. Add the celery, bell peppers, and carrot and fry until the onions are translucent. Remove vegetables to a work bowl.

If needed add more oil to the skillet and sautee the fresh and rehydrated mushrooms (with the calamint if you are using it). Remove to the work bowl when the mushrooms are cooked, along with any accumulated juices.

Heat up another two Tablespoons of oil and brown the bird parts. When they are done, return the vegetables to the skillet, along with the juniper berries (or gin), the reserved porcini mushroom juices, the tomatoes (and use the wine to get the last bits of tomato out of the container), the wine, and the herbs.

Simmer over low heat until the chicken is cooked, skimming fat and scum as it cooks. Salt and pepper to taste, finish with chopped parsley and serve over polenta or a simple risotto. For a wine, I recommend a young chianti classico, or the Nerello del Bastardo from Trader Joe’s.

If you have questions, email me at EKeilholtz[@t]aol[d.ot]com

Buon appetito!