在義大利獵人燉雞都會用「pollo alla cacciatora」來統稱。
義大利中部馬凱大區獵人都會簡單的烹煮剛狩獵的動物，讓肉塊泡在香氣四溢的醬汁裡直道軟嫩為止。
這就是一個很隨興的料理，在野林中隨機應變，因此並沒有固定的食譜，但唯一通用作法就是把肉塊炒香在和許多蔬菜慢燉。
在中義的獵人燉雞醬汁不會太濃，但會附著在雞肉上，會用番茄增添酸甜滋味和清爽白酒配上大蒜、迷迭香來做為基礎的底味。主要是醬汁的風味不需要太濃烈就對了。
我們會把雞肉炒香再用低溫慢烤做熟度，之後再慢慢的讓肉塊吸收醬汁的風味，這樣這道菜就完成囉。
食材
- 全雞切塊—全雞約2KG 請肉商處理成塊狀
- 洋蔥—1顆 切大塊
- 胡蘿蔔—1根去皮 切小丁
- 西洋芹—1根 切小丁
- 大蒜—2大瓣 切末
- 迷迭香—新鮮的2株
- 不甜的白酒—250c.c
- 雞高湯—300c.c
- 牛番茄—3顆
- 鹽巴、胡椒—適量
做法
- 預熱烤箱165度。用廚房紙巾把雞肉上水分擦乾，鹽巴胡椒調味，取鑄鐵鍋鍋內加入橄欖油，加熱至小冒煙後慢慢放入雞肉，把每塊雞肉煎至金黃色後取出一旁備用。
- 利用鍋子餘溫繼續加熱，把洋蔥、紅K、西芹炒至上色，加入大蒜、迷迭香炒出香氣後加入白酒，並均勻刮起底部焦香物質，熬煮約5分鐘後放入高湯和番茄煮至微滾。
- 把雞肉放入鍋中盤中肉汁一併入內，蓋上鍋蓋放入烤箱40分鐘，直到肉塊用筷子插入可以輕鬆拉出即可。途中需翻面雞肉1~2次。
- 把鍋子移出烤箱，把雞肉夾出至餐盤上用鋁箔紙或是蓋子蓋住保溫，用中火把鍋內醬汁煮滾濃縮剩1/3，再用胡椒鹽巴照個人喜好調味，就可以淋上雞肉上好好享用了。
參考影片
總結和看法
獵人燉雞作法百百種種，到了美國、台灣其他鍋家都有屬於自己的風格，唯一不變的就是那一股隨興，手中擁有什麼就用什麼。
只是這次想告訴大家這個版本就是在義大利中部馬凱這個地區所展現的作法，我個人其實更喜歡羅馬的版本，會加紅黃甜椒，風味更是強烈美味呢。
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