About this recipe:'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over spaghetti.
250g plain flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 whole 2 to 2.5kg chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 (400g) tin chopped tomatoes
1/2 teaspoon dried oregano
125ml white wine
200g punnet fresh mushrooms, quartered
salt and pepper to taste
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Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large frying pan (one with a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from pan.
Add the onion, garlic and pepper to the pan and saute until the onion is slightly browned. Return the chicken to the pan and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
I made this dish exactly as the recipe requires except for using a 1.4kg chicken as there were only four of us. All other ingredients were added in the amounts suggested.
When I began, I was unsure what to make of this recipe as it seemed to be more "chasseur" than "cacciatore", and to some extent that is true of the taste, Nevertheless, it is a wonderful dish, full of flavour and so delicious.
With a small selection of vegetables as a side dish, it was more than enough.
An easily cooked alternative to a standard Sunday dinner and one that we will be enjoying regularly in future. - 04 Oct 2015