Chicken Cacciatore
Authentic Italian version of hunter's chicken or chicken cacciatore
Ingredients
- 1 whole chicken around 4 pounds or 1.8 kg
- 3 carrots
- 5 stalks celery
- 2 onions
- 2 cloves garlic
- 1.1 lbs peeled tomatoes 500 g
- ⅞ cup red wine 200 ml
- 2 sprigs fresh rosemary or 2 tsp chopped dried rosemary
- 5 sprigs fresh thyme or 2 tsp chopped dry thyme
- 5 sprigs fresh parsley or 2 tsp chopped dried parsley
- salt to taste
- black pepper ground, to taste
- nutmeg ground, to taste
- 6 tbsp olive oil 90 ml
Instructions
- Cut the chicken into 8 or 10 pieces, add salt and pepper. Peel and chop onion and garlic. Grate carrots and celery or chop them in a food processor. Chop the herbs (rosemary, thyme, parsley).
- In a large saucepan, heat up the oil and brown the chicken parts on all sides for about 5-6 minutes total. Take out the chicken pieces and set them aside. Leave the oil in the saucepan.
- Make the sofrito. Put the onion, carrot, celery, and garlic in the same saucepan you used for the chicken, and saute them for about 10 minutes, until all the liquids evaporate.
- Add the wine, peeled tomato, rosemary sprigs, and half of the thyme to the vegetables. Stir it, add salt and pepper, and saute the mix for one or two minutes.
- Transfer the chicken pieces back to the sauce. Stir it until the sauce covers the meat. Add salt, pepper, and grated nutmeg to taste. Cover and simmer on low for 30-35 minutes until the chicken cooks through properly. Add ½ cup of chicken stock or water if the liquid is not enough.
- When the chicken is cooked through, add the chopped parsley and the remaining thyme. Stir once again and serve it hot.
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