1919 - The Italian Cook Book

Chicken Alla Cacciatora

DDV CULINARY

Chop one large onion and keep it for more than half an hour
in cold water, then dry it and brown it aside.
Cut up a chicken, sprinkle the pieces with flour, salt and pepper
and saute in the fat which remains in the frying pan.
When the chicken is brown add one pint fresh or canned tomatoes
and half a dozen sweet green peppers and put back the onion.
When the gravy is thick enough add hot water to prevent the burning of the vegetables.
Cover the pan tightly and simmer until the chicken is very tender.
This is an excellent way to cook tough chickens.
Fowls which have been boiled may be cooked in this way,
but of course young and tender chickens will have the finer flavor.