Chicken Cacciatore
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Unrated
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- dried porcini mushroom or fresh if you can get them
- 1 whole organic chicken or less if you’re not hungry, but you’ll regret not making extra!, cut into pieces
- 1 glass white wine
- 400 grams Italian tomato sauce
- 1 ½ cups water boiling
- 2 garlic cloves
- 2 carrot diced into small cubes, medium sized
- 2 celery diced into small cubes, sticks
- rosemary fresh sprigs
- parsley to serve, freshly chopped
- extra virgin olive oil EVOO
- salt
- black pepper
- mixed herbs dried
Instructions
- If you are using dried Porcini mushrooms for your chicken cacciatore, put them into a medium size bowl and add 2 x glasses of boiling water. Put this to the side.
- Put a medium size casserole dish or deep frying pan on the stove at medium heat. Add extra virgin olive oil and leave to warm up.
- Add 2 x garlic cloves to the pan (leave them whole) and a few sprigs of rosemary.
- Mix using a wooden spoon and leave to simmer for a minute or so.
- Add the chicken pieces to the pan, one next to the other and leave to simmer for a few minutes. Once the chicken pieces have begun to brown on one side, turn them over to brown the other side too.
- Add salt, pepper and dried mix herbs to season. Leave to simmer and turn once again.
- Add the diced carrot and celery into the pan, making sure the chicken is completely surrounded. You may need to turn it over again.
- Add 1 ½ glasses of white wine to the chicken cacciatore and leave to simmer, covering the pan with the lid so the aromas are infused into the chicken.
- After approx. 5 minutes, uncover the pan and add the Italian passata. Use the tongs to move the chicken around and make sure the sauce has spread well throughout the pan.
- Then, add the porcini mushrooms along with the water into the pan, mix well and leave covered to infuse for at least 4-5 minutes.
- Uncover the pan and turn the chicken pieces around one last time and leave for another 2-3 minutes.
- Once the water has evaporated and sauce has thickened, your chicken cacciatore dish is ready to be served!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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