Chicken Cacciatora
4 servings
60 minutes
Chicken cacciatore is a vibrant dish of Italian cuisine that embodies the spirit of rustic simplicity and rich flavor. The name comes from the word 'cacciatore', meaning 'hunter', as the dish was originally prepared in a hunter's style—with tomatoes, aromatic herbs, and whatever meat was available at the time. Chicken simmered in a rich sauce of vermouth, canned tomatoes, and spicy herbs takes on a tender texture and robust flavor. Pancetta and mushrooms add depth to the aroma, while fresh rosemary and oregano lend sophistication to the dish. Chicken cacciatore is traditionally served with crusty bread or pasta, perfectly complementing them with its thick sauce. It's an ideal choice for a cozy family dinner that evokes warm memories of sunny Italy.
1
Finely chop 1 large onion and celery, crush the garlic. Heat half of the olive oil in an ovenproof ceramic pot and sauté on low heat, stirring occasionally, for 6-8 minutes until the onion turns golden.
- Onion: 1 piece
- Celery stalk: 1 piece
- Garlic: 3 cloves
- Olive oil: 3 teaspoons
2
Finely chop the pancetta and mushrooms, add to the pot, increase the heat and sauté, stirring, for 4–5 minutes. Transfer to a plate and set aside.
- Pancetta: 150 g
- Champignons: 125 g
3
Add the remaining olive oil to the pot and lightly fry the chicken pieces. Season with salt. Remove excess fat and place the chicken in the pot. Add vermouth, increase the heat, and simmer until most of the liquid evaporates.
- Olive oil: 3 teaspoons
- Chicken legs: 4 pieces
- Chicken thighs: 4 pieces
- Salt: to taste
- Vermouth: 90 ml
4
Add chopped canned tomatoes, sugar, bay leaf, rosemary, and oregano. Pour in 75 ml of cold water. Bring to a boil, then add the pre-cooked pancetta and stir. Cover and simmer for 20 minutes until the meat is tender.
- Canned tomatoes: 800 g
- Brown sugar: 0.3 teaspoon
- Bay leaf: 1 piece
- Fresh rosemary: 1 stem
- Oregano: 1 stem
- Salt: to taste
5
If the sauce is too thin, remove the chicken from the pot, increase the heat, and cook until the sauce thickens. Remove the bay leaf, oregano, and rosemary, and add salt. Serve with fresh oregano.
- Bay leaf: 1 piece
- Fresh rosemary: 1 stem
- Oregano: 1 stem
- Salt: to taste