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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, especially 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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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.
- 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.
- In a large non
stick fry pan
, brown
the chicken on all sides in some olive oil - then move them into an
earthenware cazuela, or a
casserole dish with a lid.
- 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. Add the herbs, bay, stock, wine, capers and olives
and bring to the boil. Season.
- Pour this mixture over the chicken in the
casserole dish and put on the lid, or the earthenware cazuela 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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