Times passed, imagine getting dressed up like this to go hunting for Sunday’s dinner!
The hunting season here is starting soon, the hunters and their dogs have been looking around our area for any signs of rabbit and hare burrows or the beautiful pheasants that they might catch a glimpse of. I dislike immensely the sounds of guns,whistles and hound dogs on a Sunday morning and with that -No further Comment!
Why all this?…To explain the meaning behind the dish Chicken Cacciatore…
Chicken cacciatore is one of the dishes I remember when I was little, but I can’t remember anyone mentioning this name. After reading the ingredients of this recipe some time ago and making it more than once, and after tasting the flavorsome sauce it all came back in a flash of tingling taste buds.
Cacciatore is Italian for “hunter”, and refers to the heavily flavoured sauce that covers the meat. Cacciatore (the original recipe) composed of onions,mushrooms,herbs and chicken or rabbit and would have been the main dish of the hunters expedition,maybe a wild,wet and windy day just like today…. A slow stew.
As wild game tends to have a certain “taste” the bold flavours of the hunters sauce, and the long cooking time,we’re talking a couple of hours my friends achieves the desired tenderizing effect and covers the taste of the meat.We’re talking meat falling off the bone.It’s that tender.However I don’t overcook mine.
Read on for the recipe…
I have made this recipe also with rabbit but chicken is the easy alternative.My version of this recipe does use tomatoes and tomato paste, diverse from the original.
Recipe: Chicken Cacciatore
Serves 6 – 8
12 chicken thigh cutlets of drumsticks..( I remove skin)
1 small onion, carrot and celery stick –chopped finely
2 cloves garlic –crushed
1 medium red capsicum
1 400 g can tomatoes palate
1/2 cup chicken stock
1/4 cup tomato paste
1/2 cup dry white wine
fresh rosemary,sage,and 1 bay leaf
1/2 cup black pitted olives
2 tablespoons olive oil
* Heat oil in frying pan and brown chicken in batches, drain on absorbent paper.
* Fry onion,carrot, celery and garlic in a tablespoon of olive oil, cook until soft.Add the chicken,chicken stock,white wine,tomatoes,tomato paste, herbs and red capsicum.Cook for 1 1/2 hours on a slow simmer.
* In the last 1/2 hour of your cooking time add the pitted black olive and cook uncovered for a further 10 minutes. The sauce should be thicken,discard the bay leaf and serve with polenta,rice,pasta,fresh crusty toasted bread or as I did i served it with cous cous anything that’s going to soak up that lovely richly flavoured sauce.
A hearty meal with a rich tasty sauce…Chicken Cacciatore.
Let me know if you’ve ever made or tried this dish, and what’s your version of Chicken Cacciatore…