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Posts Tagged ‘Cacciatore’

Chicken Cacciatore

We were missing all the family and friends we were supposed to be with on Easter Sunday but had fun with an Easter egg hunt, Quiche Lorraine for lunch and this for dinner, which was truly delicious. Served with Italian-style roast potatoes, plus we pulled the rest of the chicken off the bones and stirred into the sauce for pasta another day. Our little bunny has already claimed the leftovers for her dinner for the rest of the week.

Wine Suggestion: As it was Easter and we wanted to have something special with dinner … off to the small cellar of hoarded wines we went. The first Italian we came across was chosen, and though we knew it wasn’t cheap, we’d purchased it many years ago at a very good price. We very much enjoyed the Sassicaia 2008. A classic wine of the world, made from Cabernet Sauvignon and Cabernet Franc, and drinking truly fabulously now. Interestingly it was the vintage that had no “signature” head winemaker at the winery; well done those cellar hands and winery workers who just made the wine as it should be! Ignore the price if you have one and just enjoy this wine as a special event like we did. Lucky us, and pity we only had a single bottle.

Chicken cacciatore – serves 4

  • 1 large chicken jointed into 8, we used 8 chicken thighs
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 70g pancetta cubes – didn’t have these so cut some thick-cut back bacon into strips
  • a glass of red wine, about 200ml
  • 2 x 400g tins of cherry tomatoes or tins of chopped tomatoes
  • 2 tbsp capers, rinsed and drained
  • 10 black olives, pitted and halved
  • a handful of basil leaves

When you get your chicken home, remove all the packaging and season it generously with salt, then put back into the fridge until ready to cook. If, like us, you had the chicken in the freezer and forgot to season, take it out of the fridge and season with salt, then leave out of the fridge for 30 minutes before you start cooking.

Before you start to cook, season the chicken all over with some black pepper.

Heat 2 tbsp of olive oil in a large frying pan and fry the chicken until golden all over. You will probably need to do this in two batches. Remove the chicken from the pan and set aside.

Add the onions and garlic and cook gently until soft. Add the pancetta (or bacon substitute) and continue to cook for another few minutes.

Add the glass of wine to the pan and simmer until almost evaporated, then add the tomatoes and plenty of seasoning. Simmer for 15 minutes or until the sauce is thickened. Stir in the capers and olives.

Heat the oven to 190C/fan 170C/gas 5.

Tip the sauce into an ovenproof dish that can fit the chicken in a single layer. Lay the chicken pieces into the sauce, leaving the skin exposed. Cook in the oven for 30-40 minutes or until cooked through. Stir in the basil and serve.

(Original recipe by Lulu Grimes & Janine Ratcliffe in Olive Magazine, April 2012)

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Chicken with olives & tomatoes

This one-pot dish is full of Mediterranean flavours and reminiscent of summer sun. A tasty treat for mid-week and freezes well too.

Wine suggestion: try a glass of a good, dry Provençal Rosé. We had one made by Chateau Vignelaure which matched the sunny nature of this dish perfectly.

Chicken, red pepper & olive cacciatore – serves 6

  • 6 chicken thighs
  • 6 drumsticks
  • 2 onions, finely chopped
  • 4 cloves of garlic, crushed
  • 2 x 400g tin tomatoes
  • 2 red peppers, seeded and sliced
  • 2 sprigs of rosemary, needles chopped
  • 300ml red wine
  • 120g pitted black olives,  halved
  • a large handful of basil leaves

Heat the oven to 190C/fan 170C/gas 5.

Season the chicken pieces well with salt & pepper. Heat a splash of oil in a large shallow casserole and fry the chicken until the skin is golden brown. This should take about 10 minutes and is easier to do in  a few batches. Remove the chicken onto a plate.

Pour most of the fat off the pan, then add the onions and garlic and fry for  over a low heat for about 8 minutes or until very soft.

Add the tomatoes, peppers and rosemary and simmer for another 10 minutes, breaking the tomatoes up with a wooden spoon. Add the wine and simmer for 20-30 minutes or until the sauce is rich and thick.

Stir the olives into the sauce and nestle the chicken pieces back into the pan. If your pan is too small to take the chicken in a single layer you can transfer everything to a baking dish at this point. Cook in the oven for 30 to 40 minutes or until the chicken is cooked through and comes away easily from the bone.

(Original recipe from BBC Olive Magazine, July 2016.)

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