We Have 3 of the Best Chicken Cacciatore Recipes For You.
1 Original Countryside version Using the Whole Chicken This can't be beaten for Flavour
2 The Modern Adapted Version That Is Now So Popular for Ease of Cooking
3 This Economical Version is Tops For Taste
Try this Easy Tasty Chicken Cacciatore recipe.
This popular family favorite chicken meal can be prepared as a casserole,slow cooker,crock pot,whichever method you prefer it is an easy substantial meal.By adding some root vegetables carrots parsnips or leaks even celery will add extra dimension to this delicious healthy great meal for guests or family.
Ingredients for this Chicken Cacciatore.
1 1x4lbs chicken cut into four.
2 1 teaspoons salt, more to taste if required.
3 1 teaspoon freshly ground black pepper more taste.
4 1/2 cup whole meal flour, white flour can be used.
6 3 tablespoons olive oil.
7 1 large red bell pepper, diced.
8 1 large green bell pepper diced
9 1 large onion, diced.
10 3 garlic cloves, crushed.
11 3/4 cup dry white wine, Red wine can be used it’s a personal preference for this meal.
12 1 16 oz. can chopped plum tomatoes with juice.
13 3/4 can chicken soup.
14 2 tablespoons drained capers.
15 1 teaspoons dried mixed herbs.
16 ¼ crushed dried chilli’s.
17 1/4 cup coarsely chopped fresh basil leaves.
Directions for this Chicken Cacciatore
1 Wash the chicken pieces in cold fresh water then the apply absorbent kitchen roll to partially dry the chicken pieces.
2 Rub the chicken with salt then add the pepper to the chicken pieces.
3 Sprinkle the chicken with flour to cover and coat lightly.
4 In a large heavy casserole cooking dish or sauté pan, heat the oil over a medium-high flame.
5 Add the chicken pieces to the pan and sauté and turn until just a golden brown, about 5 minutes each side.
6 If the chicken pieces does not fit in the cooking pot or pan, sauté it in batches.
7 Remove the chicken to a plate and set aside.
8 Add the peppers, onion and garlic to the same pot or pan and sauté over medium heat until onion is just tender, about 3/4 minutes.
9 Add the wine and simmer until reduced by half, about 3/4 minutes.
10 Add in the tomatoes with their juice, the chicken soup, sprinkle over with the chilli’s and mixed herbs.
11 Return the chicken pieces to the pot/pan and stirring turn them to coat in the sauce.
12 Add the remaining salt and pepper and mix the contents.
13 Add the lid or top to the pot or pan and bring the contents to a simmering heat and to continue simmering over medium-low heat until the chicken is just cooked through, about 45 minutes, stirring occasionally during this cooking process.
14 Check the meat is cooked or add more time, when cooked completely the meat will easily part from the bone.
15 Using tongs, transfer the chicken to a platter. If necessary you can remove the chicken pieces from the pot or pan using tongs or a large spoon, if the sauce requires thickening more, boil the sauce until it thickens as you require.
16 Spoon from the surface any excess fat from the sauce carefully at this stage.
17 Use the tongs or spoon transfer the chicken pieces to plates then ladle or spoon over the chicken with the garnish with the fresh basil leaves.
18 Traditionally this dish is served with almost any any types of pasta,but it is so very tasty and full of the blending flavours is can be served with some fresh warm crusty bread rolls makes this so delicious.
When you get this meal prepared with kindness,love and a passion of those who love simple home cooked tasty food. This a totally ultimate experience of long cooking,combined flavours that work to perfection. This simple combination of flavours that works together using just natural ingredients. Cacciatore means 'hunter',so this is a countryside dish of country people folk. It is obviously the type of food that a hunter's wife prepares for her family and man for when he gets home from a hard day working in all weathers outdoors.
Chicken Cacciatora or Pollo alla Cacciatora
Ingredients for this Hunters Chicken Cacciatore.
2 kg fresh chicken, cut into 8 separate pieces.
Joint the legs and wings then cut the carcass in two and each piece in half again .
You can use 8 separate thighs or even use the equivalent amount of chicken pieces,
however by using a whole chicken you get the benefit of the inners of the bird which will add a richer flavour to this dish.
You will require the following:-
Season the chicken with some salt and fresh ground black pepper then add to a bowl with a crushed garlic clove about 4 Rosemary sprigs and 3 bay leaves immerse the contents completely with red wine to marinate cover and place in a fridge for at least one hour but preferably overnight.
Directions for this Chicken Cacciatore.
First Pre Heat your oven to 180 Centigrade or 350 Fahrenheit
1 Drain the wine from the marinated chicken and save on one side for later.
2 Pat the chicken pieces dry with kitchen paper or a clean kitchen cloth, then dust with flour to cover the shake off surplus flour
3 Heat up a large oven pan you can use for frying and use in the oven.
4 Add into the pan the remaining crushed garlic,anchovies,olives and tomatoes,stir together then add the chicken pieces and the wine used used for the marinade
5 Bring the contents to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
6 Skim off any surplus oil and fat that may be on the surface of the pan,remove the Rosemary and Bay leaves
7 Stir and taste,add any further seasoning required.
Serve this Hunters Chicken Cacciatore with baked potatoes steamed broccoli and green beans or any vegetables of your choice and of course any red wine that is left.
Equality you can use any pasta or rice with this superior easy tasty meal.
Heat the Olive Oil and butter in a large casserole dish over a moderate heat until melted.
Season with a little sal and pepper then sear the Chicken legs until golden in colour all over.
Remove using tongs and drain on kitchen paper.
Lower the heat a little and add the onion, garlic and sliced mushrooms, stirring occasionally until the onion has softened but not coloured.
Add the tomatoes, wine, bay leaf and seasoning. Bring to the boil, then reduce to a simmer.
Add the chicken legs back to the casserole dish, cover and simmer for 25-30 minutes.
Remove the cover and simmer for a further 10 minutes until the chicken is cooked. Cut into a thick part of the leg to check that the chicken is cooked thorough with no pink showing,if pink is showing cook for a further 3 to 5 minutes until no pink meat is showing.
Check the seasoning then allow to stand for 5 minutes. Garnish with sprigs of rosemary before serving from the casserole dish.