For those of you who have been helping me in my search for my MIL's recipe, I found a similar base recipe and made my own variations. Here's what I came up with and, if I do say so myself, it's very, very close to hers!
RM's Pollo alla Cacciatora
2.5 - 3 lb cut up chicken
2 Tbsp olive oil
1/4 cup grated (not chopped) onion
1 finely chopped garlic clove
1/2 cup dry white wine
2 Tbsp white vinegar
1/2 cup chicken broth/stock
1 - 28 oz can of Cento crushed tomatoes
1/2 tsp crumbled dried oregano
1 bay leaf
1 small can of black olives
3 anchovy fillets or 1 1/2 tsp of anchovy paste
Salt & pepper to taste
Wash & dry chicken pieces and season with salt & pepper. In a heavy 10-12 inch skillet, heat olive oil and brown chicken pieces. Transfer to a plate & set aside. Remove fat from pan until there is about 2 Tbsp left. Add grated & chopped garlic on low-medium heat as to not brown or burn. Add anchovy and stir until melted, then pour in the wine & vinegar, boiling briskly until liquid has reduced to about a 1/2 cup. Add the crushed tomatoes & chicken broth/stock, stirring to loosen up all the browned bits on the bottom of the pan. Add the oregano, bay leaf & olives then return chicken to the pan. Bring to just a boil then reduce heat to simmer and cover. Let simmer for about 30 minutes, basting every so often. Chicken is done when juices run clear when pierced. Serve with polenta & a crisp romaine salad
RM's Pollo alla Cacciatora
2.5 - 3 lb cut up chicken
2 Tbsp olive oil
1/4 cup grated (not chopped) onion
1 finely chopped garlic clove
1/2 cup dry white wine
2 Tbsp white vinegar
1/2 cup chicken broth/stock
1 - 28 oz can of Cento crushed tomatoes
1/2 tsp crumbled dried oregano
1 bay leaf
1 small can of black olives
3 anchovy fillets or 1 1/2 tsp of anchovy paste
Salt & pepper to taste
Wash & dry chicken pieces and season with salt & pepper. In a heavy 10-12 inch skillet, heat olive oil and brown chicken pieces. Transfer to a plate & set aside. Remove fat from pan until there is about 2 Tbsp left. Add grated & chopped garlic on low-medium heat as to not brown or burn. Add anchovy and stir until melted, then pour in the wine & vinegar, boiling briskly until liquid has reduced to about a 1/2 cup. Add the crushed tomatoes & chicken broth/stock, stirring to loosen up all the browned bits on the bottom of the pan. Add the oregano, bay leaf & olives then return chicken to the pan. Bring to just a boil then reduce heat to simmer and cover. Let simmer for about 30 minutes, basting every so often. Chicken is done when juices run clear when pierced. Serve with polenta & a crisp romaine salad