Pollo Cacciatore – Hunter’s Chicken

How many ways can you make Chicken Cacciatore? Quite a lot if you go by the recipes that pop up if you do an internet search. I imagine that the most authentic recipes rely on very few ingredients if they were cooked out doors by the hunters over an open fire. But perhaps they were cooked indoors by the hunters’ wives for their return.  I imagine that when they went out hunting they were probably tracking wild boar or something that really offered a sporting challenge. I don’t think Chicken Hunting would provide much of an adrenalin rush to the boys out for a day of testosterone, alcohol and guns.

Pollo Cacciatore (3)

Enough wondering about hunters and authentic recipes, here’s my version which relies mostly on store cupboard ingredients (well, I did have to hunt out my smoked pimentón from the back of the cupboard so I think it counts).

Ingredients to feed 6 hungry hunters

  • 1 large chicken jointed (I jointed mine into 14 pieces – 2 legs, 2 thighs, 2 wings, each breast cut in two, the rest of the carcass into 4 – all with the bone in)
  • About 2 cups of your favourite homemade tomato sauce or use tinned tomatoes
  • A tablespoon of tomato purée
  • 3 fat cloves of garlic, peeled and thinly sliced
  • An onion peeled, halved and cut into medium slices
  • About half a cup of olives
  • A large glass of red wine
  • Salt and Pepper
  • A teaspoon of smoked pimentón or paprika
  • A red pepper thinly sliced
  • About 6 rashers of smoked streaky bacon cut into small pieces (or use lardons)
  • A few sprigs of rosemary
  • Olive oil for frying

Start by heating a few tablespoons of oil in a large pan and (in batches) brown the chicken pieces and set aside. Add more oil if necessary. In the same pan gently fry the peppers, garlic and onions until soft then add the bacon and fry (on a higher heat) until the bacon starts to crisp.

Pollo Cacciatore (1)

Add the tomatoes, tomato purée, wine, rosemary, pimentón and seasoning and bring it up to a bubble. Add the wine, olives, chicken and rosemary and cover. Cook gently on the stove top for about an hour or in the oven on low for a couple of hours. Check every so often and if the sauce is starting to dry out, add a splash of water.

When ready to serve, cook for a few minutes on the hob to thicken up the sauce if necessary and serve with mashed potatoes or rice. Tastes even better if made the day before. Any leftovers are wonderful with pasta. And a little glass of that red wine…

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