Chicken Cacciatore

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chicken (2) 24/03/2018

For the uninitiated, cacciatore (pronounced catch-chee-ah-tor-ay) refers to a “hunter-style” method of cooking in which the meat, vegetables and herbs slowly simmer in a single pot. This recipe stays true to the Northern Italian tradition of using white wine, but adds passata, because, well, why not? Buon appetito!

Serves 4

Ingredients:

  • 500g skinless, boneless chicken thighs
  • 3 garlic cloves, minced
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp minced fresh rosemary (from about 2 sprigs)
  • 3-4 tbsp olive oil
  • 250g chestnut mushrooms, stems removed, cut into 1-inch pieces
  • 4oz smoked pancetta, cut into 1-inch cubes
  • 2 large onions, roughly chopped
  • 2-300ml passata
  • 250ml dry white wine
  • 1 chicken stock cube
  • Chopped flat-leaf parsley, for garnish

Directions:

  1. In a small bowl, combine garlic, salt, black pepper, rosemary, and 2 tbsp of the oil; stir to make a paste; rub evenly over chicken pieces. Cover and chill for 2 hours.
  2. Heat remaining oil in a heavy cast iron pot over high heat. Working in batches, cook chicken pieces in a single layer, turning to brown all sides. Transfer chicken to a plate.
  3. Add mushrooms, pancetta and onions to the pot. Cook, stirring occasionally, until onions are golden brown and pancetta is rendered, about 8 minutes.
  4. Add the wine and stir to loosen browned bits from the bottom of pot. Add the stock cube and passata and bring to a boil. Return chicken pieces to pot, reduce heat to medium heat, partially cover, and cook for 10 minutes. Then uncover pot, reduce heat to medium, and cook 15-20 minutes more (depending on the size of the chicken pieces. Sprinkle with parsley and serve.
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