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!
- 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
- 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.
- 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.
- Add mushrooms, pancetta and onions to the pot. Cook, stirring occasionally, until onions are golden brown and pancetta is rendered, about 8 minutes.
- 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.