Bay Area LIFE: Create an authentic Italian dish

SAN FRANCISCO (KGO) -- Learn how to make an authentic Italian dish by a chef from Rocco's Restaurant in San Francisco.

Chicken Cacciatore Recipe

Serves 3-4

cup of oil

3 3oz chicken breast

cup red, yellow bell

cup red onion

Full cup mushroom

Full cup fresh spinach

cup fresh tomato

2) Tablespoon garlic

1 cup of white wine

2 full cups of chicken broth

cup beef stock

1/8 cup of marinara

Finish basil, pepper and oregano

Procedure:

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saut pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saut just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saut it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saut over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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Risotto Recipe:

3 tablespoons of butter

Cup of green onion or shallots

1 cup of risotto

Full cup white wine

Fresh Italian parsley

Black pepper

cup of half and half

2 cups of chicken broth

Procedure:

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.

Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.