Chicken Cacciatore is one of those recipes that we always like, but simply don’t do quite often. I love chicken, it doesn’t matter how prepared and my husband loves polenta, so when I prepare this dish I always serve it in a creamy polenta for him. You can use a completely cut chicken, chicken legs or any mix of chicken pieces you prefer.
I like to use chicken legs because they always remain wet and tender. You can use bone or reduced thighs, but remove the skin before browning. This dish is very abundant and so comforting, it is perfect on a cold winter day.
The succulent and succulent chicken pieces are cooked in this robust tomato sauce in this easy plate of Italian classic poultry. Serve next to garlic potatoes or on a soft polenta bed together with a green vegetable skipped like broccoli rabes or spinach.
Soccer player means “hunter” in Italian and when referring to Italian cuisine, at Cacciatora It refers to a prepared “hunter -style” meal with tomatoes, onions, herbs, perhaps sweet peppers and sometimes wine. The hunter is often made with braised chicken or rabbit.
There are many different variants of this dish based on ingredients available in specific regions. For example, in southern Italy, hunter often includes red wine, while white wine can be used in northern Italy.
I often do this dish in my Dutch cast iron and game baking tank with the recipe depending on my mood. My old recipe did not contain olives, but I discovered that I really like the spiciness that they provide, so I usually include some good quality tasty olives in my hunter now.
Enjoy your meal!
Deborah Mele
Ingredients
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3 pound chicken, cut into 8 pieces or from 6 to 8 chicken legs (see notes above)
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2 tablespoons of olive oil
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1 medium onion, chopped
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2 cloves garlic, chopped
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1 stem of celery, chopped
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4 oz. Mushrooms, chopped
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1 red, chopped sweet pepper
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1/2 cup of dry white wine
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1 (28 ounces) chopped tomatoes
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1/2 cup of chicken broth
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1 teaspoon of dried oregano
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1/4 Cup of fresh chopped parsley
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Salt and Pepe
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Pinch of pepper bows
Optional but encouraged:
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1 cup of opposing tasty olives
Instructions
- Remove the skin and cut the fat from each of the chicken pieces.
- Heat the oil in a large pot or a Dutch oven over medium heat and brown the chicken pieces well on both sides, about 4 minutes per side.
- Remove the chicken pieces and set aside.
Add the onions, garlic, celery and mushrooms and brown until tender, about 5 minutes. - Add the wine to the pan and cook over high heat by scraping the golden pieces from the bottom until the wine is reduced by half.
- Add the tomatoes, broth, oregano, parsley, salt and pepper and pepper flakes.
- Bring to a boil, then reduce the heat over low heat and bring the chicken back to the pot.
- Cover and then cook over low heat for 1 1/2 to 2 hours
- Add the olives, cook a few minutes, then serve on polenta or next to mashed potatoes and have fun.
Nutrition information:
Product: 4
Portion size: 2 pieces of chicken with sauce
Amount for portion:
Calories: 911Total fat: 55gSaturated fat: 14gTrans fat: 0gFatty fat: 36gCholesterol: 320 mgSodium: 695mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 84 g
