Le Zucchine

Method:

Chicken Cacciatore

Chicken Cacciatore is one of those comforting rustic dishes that fills the kitchen with wonderful aromas while it cooks. The combination of tender chicken, vegetables, white wine, capers and olives creates a rich sauce that is perfect for sharing with family and friends.

Preparing the vegetables

Begin by washing and preparing the vegetables. Finely slice the celery, carrot and shallot. The vegetables do not need to be perfectly uniform, but smaller pieces will soften more easily during cooking and eventually become part of the sauce.

Pat the chicken thighs dry with kitchen paper and season lightly with salt.

Browning the chicken

Heat the olive oil in a heavy casserole dish or Dutch oven over medium heat.

Add the chicken thighs and brown them well on all sides. Do not rush this stage. A good golden colour will add depth and flavour to the finished dish.

Once the chicken is nicely browned, add the celery, carrot and shallot. Stir everything together and continue cooking for 5 to 10 minutes until the vegetables begin to soften.

Adding the wine

Pour in the white wine. As the wine bubbles, use a wooden spoon to scrape any browned bits from the bottom of the casserole. These caramelised pieces contain a great deal of flavour and should be incorporated into the sauce.

Allow the wine to simmer for a few minutes so that some of the alcohol evaporates.

Capers and olives

Add the capers and the red olives. Kalamata olives work particularly well because they provide a rich, fruity flavour, but any good quality red olive can be used.

Stir gently and bring everything back to a gentle simmer.

Slow cooking

Cover the casserole with a lid and reduce the heat to low. Cook slowly for approximately 40 to 50 minutes, turning the chicken once or twice during cooking.

If the liquid reduces too much, add a small splash of water. The goal is to create a rich cooking broth that coats the chicken rather than a thin soup.

As the dish cooks, the vegetables will soften and almost disappear into the sauce while the wine, olives and capers infuse the chicken with flavour.

Finishing the dish

The chicken is ready when it is tender and almost falling from the bone. If you would like a slightly thicker sauce, remove the lid during the final 5 to 10 minutes of cooking and allow some of the liquid to evaporate.

Taste the sauce and adjust the seasoning if necessary.

Serving suggestion

Serve directly from the casserole in the centre of the table. Crusty bread is the traditional accompaniment and is ideal for soaking up the delicious cooking juices.

For a lighter meal, serve with white rice or wild rice. If you are feeling indulgent, prepare a portion of crispy fries and add them to the casserole just before serving. They will absorb the rich sauce and become incredibly flavourful.

Little history

The name Cacciatore means hunter's style in Italian. Variations of this dish can be found throughout Italy, with some regions adding tomatoes, garlic or herbs. The common thread is a slow-cooked rustic preparation designed to transform simple ingredients into a hearty and satisfying family meal.