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Chicken Cacciatore

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5492
Printed Date: 05 December 2019 at 23:49


Topic: Chicken Cacciatore
Posted By: MyPinchofItaly.co.uk
Subject: Chicken Cacciatore
Date Posted: 07 September 2019 at 06:53

Chicken cacciatore - Pollo alla Cacciatora in Italian - is a Tuscan recipe. The origin of this recipe did not include the use of fresh tomatoes or the addition of olives or peppers (Chicken with Peppers is a Roman-style recipe) and even less with capers (yep, sometimes I also saw it with capers), as there were no plants in Tuscany of caper as there were in Sicily. The olives were at most added if housewife had some of them, but they were not fundamental at all. The most traditional Tuscan Cacciatore Chicken has a red sauce given only by the tomato paste mixed with water and the oil. Furthermore, rosemary was not foreseen, but sage.

Obviously if you like it with tomato and olives, put them there too.


Serves 4/5, Preparation time 10 mins, Cooking time 40-45 mins

  • 1 whole chicken of 1 kg and a half (you can also use only the breasts or the thighs)
  • 1 stalk of celery
  • 1 carrot
  • 1 clove of garlic
  • Optional, a bay leaf
  • Half glass of full-bodied red wine
  • 1 onion
  • 2 tablespoons of tomato paste
  • Evoo, to taste
  • Salt, pepper and 4 or 5 sage leaves

Method

 I leave the skin of the chicken because in my opinion it gives more flavor, but if you don't like it, remove it.

Finely chop the onion, carrot and celery into small pieces. In large pan, heat at least three tablespoons of Evoo, add the clove of garlic and let it brown, then you can remove it. Now add the mix of onion/celery/carrot  and start to brown them for a few minutes, then transfer the chicken pieces into it. Brown them over medium heat, stirring constantly to keep them from burning, and once browned on all sides, add the half  glass of red wine and let it evaporate.

You can also use white (dry) wine if you are not a fan of the red ones.

Meanwhile, heat a couple of glasses of water in a saucepan or in microwave and when it is hot add a couple of tablespoons of tomato paste, let it dissolve well, add a tabsp of Evoo, stir and then pour it into the chicken. Add salt and black ground pepper to taste, lower the heat, add the whole sage leaves and let cook by covering with the lid. Stir occasionally and with a spoon, sprinkle the chicken with the sauce while it is cooking. Then cover with the lid again and it will be ready in about 40 minutes.

What to do with the sauce? Take some bread and ... 



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