Chicken Cacciatore

Inspiration for this article came in a satisfying mouthful of flavour making meatballs the other day.  One of the requests from my returning university student, was simple spaghetti and meatballs.  Of course, I had to do the traditional ones.  This includes searing and then braising bone-in chicken with the sauce.  The mouthful of chicken that had simmered in tomato sauce, herbs and meatballs shot me back again into my Nonna’s kitchen.  I had forgotten how delicious and comforting this dish can be. 

This traditional ‘hunter’s stew’ originated in 16th century Italy. The improvised dish was created with the rabbits and gamefowl that hunters encountered. Cacciatore comes from the Latin words ‘cacciare’ meaning to chase down, and “atore’ to cook, creating the rustic Italian dish, pollo alla cocciotore. Northern Italian versions utilized white wine, while in Southern Italy they frequently used red wine and tomatoes. Tomatoes became a common addition after arriving from the Americas, the acidity was utilized to tenderize the meat. Chicken also evolved into the dish, as poultry was considered a delicacy. In order to solve this problem, hunters would gather all the ingredients for this dish including: meat, fresh herbs, and vegetables. They were then given to the house cook. This recipe has been passed through the stories that were created in the Italian forests, and made its way onto our dinner table. 

Recipe

• 6 chicken thighs —bone in, skin on 
• Salt and pepper 
• 2 tbsp Olive oil
• 1 small yellow onion (chopped)
• 2 celery ribs (chopped)
• ½ red bell pepper (chopped) 
• ½ green bell pepper (chopped) 
• 3 garlic cloves (minced)
• 1 tsp oregano 
• 3 sprigs fresh thyme 
• 2 tbsp fresh chopped parsley 
• Pinch red pepper flakes 
• 28 ounce can crushed tomatoes 
• 1 cup red wine 
• 2 smaller diced carrots 

Instructions:

1. Season chicken with salt and pepper, on and underneath the skin. 
2. In a large pot heat olive oil on medium high until simmering. 
3. Add chicken, skin side down first, cooking until golden brown. Once cooked remove from pot and set aside. 
4. In the same pot add onion, celery, carrots, peppers, and garlic. Add salt, thyme, oregano, parsley, and red pepper flakes. Allow vegetables to cook for 5 to 6 minutes. 
5. Add red wine and cook for a few minutes until wine has reduced by half then add tomatoes. 

Cook for 5-10 minutes stirring occasionally then add chicken. Reduce heat to medium low and cook for 30 minutes.