Chicken Cacciatore
- Daniel
- Jan 6, 2024
- 3 min read
Updated: May 19
As the festive season rolls in, I'm reminded of my grandma’s kitchen, filled with the aroma of her legendary Chicken Cacciatore. This classic Italian stew, steeped in history, dates back to the Renaissance period. It was a dish born out of necessity, using whatever the hunter had available, hence its name 'Cacciatore', meaning 'hunter' in Italian.
My version, inspired by those warm family memories, has its own unique twist that makes it extra special.
This stew starts with the traditional ingredients: chicken, mushrooms, and tomatoes, creating that rich, hearty base we all love. But here’s a little twist I stumbled upon – while I initially planned to start with pancetta, I ended up adding it mid-way.
This 'happy mistake' turned out to be a flavor enhancer, with the pancetta deglazed in homemade stock adding an extra depth to the stew.
It’s moments like these in the kitchen that remind me of my grandma’s adaptability and her knack for turning simple ingredients into something extraordinary.
What I love most about this dish is its heartwarming simplicity and the way it brings people together, much like it did in my grandma’s kitchen. As the stew simmers and the flavors meld, it transforms into a comforting, soulful meal that's perfect for gathering around the table during the holidays, it's a nod to the past and a celebration of the present.
It's more than just a recipe; it's a piece of family history that I’m delighted to share with you all.
Ingredients:
(Serve 8)
Dried Mushrooms, 5
Green Bell Pepper, 1
Chicken Thigh Boneless, 4
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Black Pepper, Pinch
Carrot Obliqued, 1
Unsalted Butter, 2 TBSP + 2 TBSP
Shiitake Mushrooms Finely Diced, 100g
Leek Coarsely Sliced, 1
Garlic Finely Minced, 3 Cloves
Canned Tomatoes, 400g
White Wine, 100g
Italian Seasonings, 1 TSP
Bay Leaves, 2
Pancetta / Bacon Corsely Diced, 35g
Olives Preferably Kalamata, 100g
Parsley Coarsely Chopped, A Handful
Equipment:
Cast Iron Pot / Heavy Pot
Cast Iron Skillet / Pan
Oven
Directions:
Directions (Simplified):
Prep the Ingredients.
Soak dried mushrooms in hot water. Dice finely once soft and reserve the soaking liquid.
Broil bell pepper until charred, steam in a covered bowl for 30 mins, then peel and chop.
Remove skin from chicken thighs and set skins aside.
Sear the Chicken.
Season chicken with salt, white pepper, and mushroom powder.
Sear both sides in hot oil until browned. Set aside.
Make Simple Stock (Optional but flavorful).
Simmer 350ml water with mushroom liquid and veggie scraps for 5–8 mins.
Steep for 5 mins, strain, and discard solids.
Build the Stew Base.
Sauté onion in olive oil. Add salt, black pepper, carrot, and butter. Cook covered until carrots are fork tender.
Stir in mushrooms, more butter, then leek and garlic. Sauté until fragrant.
Add chopped tomatoes and roasted bell pepper. Deglaze with wine and a ladle of stock.
Stir in Italian herbs and bay leaves.
Cook the Pancetta.
In a separate pan, crisp pancetta in oil. Deglaze with a bit of stock and pour into the stew.
Simmer the Stew.
Quarter chicken and add to the pot with its juices. Add remaining stock.
Simmer on low for 45 mins, stirring occasionally, until reduced by 1/3 and chicken is tender. Add water only if needed.
Optional – Crispy Chicken Skins.
Bake reserved skins between parchment with a weight at 180°C (355°F) for 15–18 mins until crispy.
Final Touches.
Season with salt, white pepper, and mushroom powder.
Stir in olives and parsley.
Serve.
Ladle into bowls. Garnish with extra parsley and crispy chicken skin if using. Serve immediately
Chickenlicious...
Perfect for this cold season...
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