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Chicken Cacciatore Recipe

A healthy Chicken Cacciatore Recipe - the famous Italian hunters stew is a really great and classic Mediterranean dish, but we think it's a bit too heavy and calorific for today's modern tastes.
So we've given it our own special treatment which aims to cut out a lot of the fat and calories, while retaining all the wonderful flavours and aromas.
This dish, or something very similar can be found all around the Mediterranean with the French Chicken Chasseur and the Spanish Pollo Casero being just two examples.
In Italy, specially in the south they tend to use red wine instead of white, but we're sticking to the white in the interests of lightness.

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Mediterranean - Italian Chicken Cacciatore Recipe

Chicken Cacciatore Recipe Ingredients

One whole chicken of about 2-1/2 lb./1.2k. Skinned and chopped into 10 pieces.
1 cup/220g. of canned tomatoes - drained and whizzed in a food processor.
1 Onion coarsely chopped.

Asti Cinzano, c.1910

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1 Red bell pepper coarsely chopped.
3 Plump cloves of garlic - bashed and chopped.
2 heaped teaspoons of capers - drained.
A handfull of black olives.
A handful of fresh herbs - we use thyme, rosemary and oregano.
Three or four bay leaves and a good sized dried chilli.
A good glass of dry white wine.
The same of chicken stock - or use a cube and water.
Good Olive oil for frying.
Salt and freshly ground black pepper.

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Method

Season the chicken pieces with salt and black pepper and leave to rest for ten minutes.

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In a good heavy skillet or frying pan, brown the chicken on all sides in some olive oil - then move them into an earthenware dish.
Now - in the same pan fry off the onions and red pepper, until nicely caramelized.
Then - reduce the heat and add the garlic - cook for a further 2 minutes.
Transfer to your earthenware with all the other ingredients and cover tightly with kitchen foil.
Cook in a preheated oven at 180ºc/350ºf. for one hour.
OK - bring it out of the oven and let it rest for ten minutes, remove the foil and serve.

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