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The ingredients needed to prepare Chicken Cacciatore or Pollo alla Cacciatora:
- Take 8 chicken thighs bone in and skin on
- Provide sea salt
- You need 8 bay leaves
- Prepare 3 cloves garlic, peeled (1 crushed, 2 sliced)
- Provide 1/2 bottle Chianti
- Use flour, for dusting
- Use 1 red pepper sliced
- Use 1 yellow pepper sliced
- Use 1 orange pepper sliced
- Prepare 1 white onion diced
- Use 1 tin chopped tomatoes
- Get 1 tsp capers
- Provide sprig Basil
- Prepare olive oil
Instructions to make Chicken Cacciatore or Pollo alla Cacciatora:
- Dust the chicken thighs in seasoned flour and seal in a hot pan with the olive oil, when browned remove from the pan and keep to one side
- Add the chopped onions peppers and garlic to the same pan and soften
- Make sure you scrap all those bits off of the bottom of your pan, that's where the flavours hidden add your wine then the bay tomatoes stock
- Mix in the capers, but the sauce mixture into an oven proof dish and place the chicken on top with some of the basil, is use the stalks and don't chop it you can remove this later and add fresh just before serving
- Now place in an oven 180 or 160 fan for 1 1/2 hours
- And all done, I like to serve mine with Penne and a nice crusty loaf, place in the middle of table and enjoy.
The word cacciatore means "hunter," and alla cacciatora means "hunter style." The ingredients for chicken cacciatore vary wildly, but its essentials seem to be chicken, onions, tomatoes and wine. The pollo alla cacciatora is a simple and traditional dish prepared with some little differences in almost all the regions of Italy. The chicken is jointed into pieces and quickly pan-fried, then slowly stewed in a tasty tomato sauce. Rosemary, garlic and wine are essential to donate a characteristic flavour. Heat the oil in a large deep frying pan and cook the chicken as above.
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