Chicken Cacciatore!
I love saying it as much as I love eating it! Basically this dish is an Italian chicken stew but you have to agree Chicken Cacciatore sounds much more intriguing!
“Cacciatore” means hunter’s style in Italian, and you will find countless versions of this dish.
They will most often include onions, garlic, bell peppers, tomatoes, some kind of broth or stock and wine.
The chicken which is first browned in oil will then be added back to the braising liquid and allowed to simmer and stew.
Serve it with pasta, polenta or mashed potatoes for a deliciously comforting dinner. It’s even better as leftovers the second day!
I found this simple and flavorful Chicken Cacciatore recipe in the
Joy of Cooking. I love the addition of mushrooms and olives here.
Chicken Cacciatore ( adapted from The Joy of Cooking) 4 servings
Season 3and1/2 to 4and1/2 pounds of chicken parts with salt and black pepper to taste.
Heat 3 tablespoons olive oil in a large heavy skillet , or Dutch Oven over medium-high heat.
Add the chicken pieces in batches, and brown on all sides. Remove to a plate.
Pour off all but 2 tablespoons of the fat in the pan.
Reduce the heat to medium.
Add 1 cup chopped onion, 2 bell peppers, cut into ¼-inch slices (red and/or yellow) 1 bay leaf, 1 and1/2 teaspoons chopped fresh rosemary, or ½ teaspoon dried rosemary, crumbled, and 1 teaspoon minced fresh sage or ½ teaspoon dried sage, crumbled.
Cook, stirring until the onions are golden brown, and peppers are softened, about 5 minutes.
Add 1 (or more) large garlic cloves, minced.
Cook about 30 seconds more, being careful not to brown the garlic.
Return the chicken to the pan and pour in ½ cup dry red or white wine.
Boil over medium-high heat until all the wine is evaporated, turning the chicken and scraping up the browned bits on the bottom with a wooden spoon.
Add 8 ounces canned tomatoes, chopped with their juice and ¾ cup chicken stock or broth.
Bring to a boil, then reduce to low, cover and simmer gently for 25 minutes.
Add ½ cup(or more)pitted oil-cured black olives or green such as Castelvatrano, and 8 to 12ounces mushrooms, sliced.
Cook, covered for 10 minutes. Uncover and boil the pan juices over high heat until slightly thickened. You may add a tablespoon each of softened butter and flour mixed together ( a beurre manie), to the boiling liquid to help it thicken.
Taste and adjust the seasonings.
