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Chicken Cacciatora

Just like the french chasseur, cacciatora means "Hunter's Style". The dish is originally from central Italy but like so much Italian fare, every region has put its own spin on the recipe.

Chicken Cacciatora
👥4 servings

Tags

favorite
3tablespoonsolive oil
1large onion(finely chopped)
3garlic cloves(crushed)
1stalkcelery(finely chopped)
5ozpancetta(finely chopped)
1⅓cupssliced button mushrooms
8pieceschicken(drumsticks and thighs)
⅓cupdry vermouth or dry white wine
214.5 oz canschopped tomatoes
¼teaspoonbrown sugar
1sprigoregano
1sprigrosemary
1bay leaf

Instructions

Heat half of the oil in a large casserole. Add the onion, garlic and celery and cook; stirring from time to time over moderately low heat for 6-8 mins until onion is golden

Add the pancetta and mushrooms, increase the heat and cook, stirring occasionaly for 4-5 mins. Spoon out onto a plate and set aside

Add the remaining oil to casserole and lightly brown the chicken pieces a few at a time. Season them as they brown. Spoon off excess fat and return all the pieces to the casserole. Add the vermouth and increase the heat and cook until the liquid has almost evaporated.

Add the tomatoes, sugar, oregano rosemary, bay leaf and 1/4 cup cold water. Bring to a boil then stir in the reserved pancetta mixure. Cover and leave to simmer for 20 mins or until the chicken is tender but not falling off the bone.

If the liquid is too thin remove the chicken from the casserole, increase the heat and boil until thickened. Discard the sprigs of herbs and taste for salt and pepper.