Pollo alla Cacciatore (Hunters' Chicken)

This is a hearty and filling chicken casserole classic from Italy. Cacciatore means "Hunters' Style", so this dish would likely have been what the hunter would eat after a long day out in the forest. It is more usual to cook it with some of the produce of the hunt, perhaps a small hare, pheasant or even wild boar, but perhaps the chicken variety rose in popularity with the hunters who weren't quite so good, and didn't catch anything!

As with most Italian peasant fare, there are probably as many recipes claiming authenticity as there are villages in Italy. Each one will have its individual characteristics and the ingredients may vary in different regions, but the basic recipe is for chicken thighs/drumsticks in a thick tomato sauce enriched with white wine. The rest of the ingredients you can add according to your own taste.

This is a one-pot casserole and is perfect for a cold and wet Autumn afternoon.

Ingredients

(Serves 6)

3 chicken legs (thigh and drumstick), skinned

100g plain flour

1 onion

2 cloves garlic

2 large carrots

1 green bell pepper

100g chestnut mushrooms (optional)

1 400g tin plum tomatoes

100ml dry white wine

100g brown beans, tinned  

2 tsp rosemary

1 tsp oregano

1 tsp thyme

1 tsp black pepper

1 tsp salt

olive oil to fry

Method

Cut each chicken leg into 3 pieces; cut the drumstick from the thigh at the joint for the first piece, and cut the thigh in two for the second and third pieces. Dust the chicken pieces lightly with the flour and fry these in olive oil in a large casserole dish until golden all over. Remove the chicken from the casserole dish and drain on kitchen paper to remove any excess oil.

Chop the onion finely, and the carrot into small blocks and fry these gently in the casserole pot over a medium heat for 3-4 minutes. Peel and chop the garlic cloves and add these to the pot. De-seed the green bell pepper and cut into small blocks. Add the pepper to the pot and keep stirring through. Clean the mushrooms and chop into slices; add these as well.

Add the white wine, and allow this to simmer for a few minutes. Next add the tinned tomatoes and chop these up in the pot. Return the chicken pieces to the pot and add the herbs and seasoning. Cover the pot with a lid and simmer gently for about 45 minutes to 1 hour.

With about 30 minutes left to go, add the drained brown beans to the pot and stir through. Some recipes do not call for these so if you want to leave them out, that's fine. I find that they add a richness to the dish and help to thicken the sauce nicely.

The casserole is done when the sauce is thickened and the chicken is starting to fall off the bone. This dish is versatile enough that it can be served with a range of things. You can add it over some tagliatelle or other thick pasta, or serve with some roast potatoes and green beans. Or something completely different. The choice is up to you!!!

Buon appetito! Enjoy!

DID YOU KNOW?

Many cacciatore recipes do not include mushrooms; this is in contrast to "hunter" recipes from other countries, such as chicken chasseur or chicken jaeger style, which always include mushrooms.

DID YOU KNOW?

A typical casserole dish is often called a "Dutch oven". These have been used for hundreds of years and are perfect for slow one-pot cooking. They are nowadays made from enamelled steel, although cast iron versions are also available. They will, if properly cared for, last for many years.