HUNTER'S CHICKEN STEW (POLLO ALLA CACCIATORA)
This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings
Provided by Jamie Oliver
Categories Mains Jamie's Italy Chicken Bonfire night recipes Italian Stew Beef
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Chicken cacciatora seems to be reasonably well known in Britain because it's the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it's a totally different experience. It's a simple combination of flavours that just works really well. Cacciatore means 'hunter', so this is obviously the type of food that a hunter's wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I've made it for about 12 people.
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.
Nutrition Facts : Calories 855 calories, Fat 11.7 g fat, SaturatedFat 2.7 g saturated fat, Protein 79.7 g protein, Carbohydrate 9.9 g carbohydrate, Sugar 5.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
POLLO ALLA CACCIATORA
This is an old favourite - chicken cooked "the hunter's way," which grants a certain amount of culinary licence. This, my, version is traditional enough, only speeded up and simplified. The only unexpected deviation lies in the addition of a can of cannellini beans. This, in effect, turns it into a quick, one-pot, all-inc supper. Having said that, I also adore it - as do my children - with plain steamed rice, as well. But whatever. When I cook this, I know I can count on getting tea on the table from scratch in comfortably under half an hour.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
- Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
- Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
- Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.
CACCIATORE CHICKEN
Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
- Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.
Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
UMBRIAN-STYLE CHICKEN ALLA CACCIATORA
Chicken alla cacciatora, or hunter's style, is found all over Italy - but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it's made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It's lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
Provided by Julia Moskin
Categories main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
- Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
- After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
- When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 942 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN ALLA CACCIATORA
The name refers to "hunter's style," whatever that is supposed to mean. I doubt that hunters in Italy, or anywhere else, ever carried all these ingredients, but this is a traditional southern Italian dish. This is a far better version than those popularized in the sixties, which were essentially chicken with canned tomato sauce. This is great with bread, even better with a simple risotto (page 521).
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down. Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the chicken to a plate and pour off the excess fat.
- Reduce the heat to medium, add the onion, garlic, carrots, mushrooms, juniper berries, and bay leaves, and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the wine and let it bubble away for a minute or two, then add the tomatoes and the chicken. Stir, then partially cover the pan; reduce the heat to low and cook for about 20 minutes, or until the chicken is cooked through. Garnish and serve.
- It's perhaps odd that this variation begins "omit the chicken," but aside from that the recipe is markedly similar: Omit the chicken. Brown about 1/2 cup minced pancetta or bacon in 1 tablespoon olive oil and leave it in the skillet. Proceed with step 2. After adding the tomatoes, cook a pound of broad, long pasta, like fettuccine, and toss it with the sauce. Good with or without freshly grated Parmesan cheese.
POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)
Make and share this Pollo Alla Cacciatora (Italian Hunter-Style Chicken) recipe from Food.com.
Provided by AZPARZYCH
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces and pat them dry.
- Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
- Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
- Add the onions and sauté for 2-3 minutes.
- Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
- Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
- Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
- Adjust seasoning to taste and serve with polenta or roasted potatoes.
- *Variations.
- Coniglio alla Cacciatora: use rabbit instead of chicken.
- Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
- Use boneless, skinless chicken breast for a lower fat version.
Nutrition Facts : Calories 763, Fat 44.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 753.3, Carbohydrate 30.7, Fiber 2.1, Sugar 3, Protein 46.4
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