and I'm not in Venice, I am making my favorite recipe from The Harry's Bar Cookbook by Arrigo Cipriani:
Pollo Alla Cacciatora
In Italian cacciatora means "hunter." The name is used for dishes that are made with mushrooms, to bring to mind the mushrooms found in the woods by hunters.
Serves 6 as a main course
6 chicken breasts and/or thighs and drumsticks
freshly ground pepper
6 tablespoons olive oil (100 ml)
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
1/2 pound shiitake or white mushrooms, chopped (225 g)
1 garlic clove, minced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/4 dried, crumbled
3 plum tomatoes, peeled and cut into 1/4 inch (2/3 cm) dice
1/2 cup dry white wine (125 ml)
1 cup beef stock (250 ml)
Pat the chicken pieces dry, season them with salt and pepper, and dredge them in flour, shaking off any excess. Heat 4 tablespoons of the oil in a heavy skillet over medium heat. Add the chicken pieces, in batches if necessary, and cook them, turning once, until they are golden brown on both sides–about 15 minutes. Remove the chicken from the pan and pour off the fat. Wipe out the pan with paper towels. Add the remaining 2 tablespoons of oil and the onion, celery, carrot, mushrooms, and garlic and cook until soft—about 10 minute. Stir in the herbs and the tomatoes, turn up the heat, and add the wine. Boil for 3 or 4 minutes. Add the stock and continue to stir the sauce for 2 or 3 more minutes. Turn down the heat, return the chicken to the pan, and spoon some of the vegetable mixture over it. Let it simmer, partially covered, for about 15 minutes on each side, until the chicken is done. Taste and adjust the seasoning.
Put the chicken on a platter and spoon the sauce over it. Serve hot with Polenta.
American: Pinot Noir "Reserve"—Fetzer