Chicken Cacciatore
Easy chicken cacciatore is a super tasty recipe, created in northern Italy by the hunter’s wife and usually served on the eve of the hunting, to fuel the energy needed for the hunt. Nowadays is a well-known recipe cooked all over the country.
Servings: 5 people
Calories:
Equipment
- Cast Iron Pan (skillet) with a lid
Ingredients
- 1 1.2 kg Whole chicken or 10 chicken thighs
- 500 g Tomato sauce
- 250 g Quartered chestnuts mushrooms
- 250 g Peppers
- 200 g Diced carrots 2 carrots
- 150 g Diced celery 2 sticks
- 150 g Diced onions 1 small
- 150 g Olives
- 125 ml Red wine
- 25 g Tomato pasta
- 20 ml Olive oil
- 10 g Chopped garlic 2 cloves
- 3 g Chopped thyme
- 3 g Chopped Rosemary
- 2 each Bay leaves
- Salt and Pepper to taste
Instructions
- Butcher the chicken into 10 pieces, 2 drums, 2 thighs, 2 breasts tips 2 breasts centre and 2 top breast and wing. Alternatively ask your butcher to cut it for you or use 10 chicken thighs.
- 2 Pour the oil into a large, deep cast iron pan (skillet) and place on the heat.
- 3 Carefully place the chicken pieces in the pan (skillet) skin side down. Cook until golden brown, then turn around and sear the other side. It should take 3 minutes for each side.
- 4 Using tongs, remove the chicken and place aside. Place the diced carrots, celery, onions, and bay leaves in the pan (skillet), cook down for a couple of minutes before adding the quartered mushrooms and the peppers strips.
- 5 Season slightly and cook until the mushrooms are softened, then add the tomato paste, the red wine, the tomato sauce and about 250 ml of water. Steer well, add the olives and bring to the boil.
- 6 Lower the heat to a minimum, carefully place the chicken one piece at the time, pushing it down in the sauce, then cover with a lid and slowly cook for about 45 minutes. Adjust the seasoning halfway thought.
- 7 Before serving, sprinkle the chopped garlic, rosemary, and thyme on top.
Video
Notes
HINT AND TIPS:
If you prefer, the last stage of the cooking can be done in the oven, but it might take a bit longer than 45 minutes.You can make it in to one pot meal, adding cubed potatoes before covering with the lid and cooking them with the chicken. Allergens: Sulphides, Celery- Gluten Free
