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Saturday, 16 February 2013

Chicken cacciatore

"Chicken cacciatore, pronounced as 'kah-chuh-tawr-ee'  is an Italian hunter dish, with as many recipes as versions. Mine is a rustic version, cooked by two Italian ladies in the countryside, made on TV. Hit and trial, has led to my preferred quantities and resulted in the most flavourful chicken dish, I have ever made and eaten. Redolent with fresh rosemary, the trick is in the slow cooking. This results in light clean fresh flavours and I hope you enjoy this as much as I do ..."

Ingredients:

  • 1 whole chicken (skinned and cut into 8 or more pieces)
  • 2 tbsp olive oil
  • 6 cloves garlic (chopped)
  • 2 onions
  • 2 dried red chillies (Broken into half)
  • 1 bunch of rosemary
  • 3 bay-leaves
  • 1/2 cup of white wine
  • 3 tomatoes
  • 8 olives
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced

Method:

  1. To peel tomatoes, use a knife for making a cross at one end.Drop the tomatoes in boiling water for a  minute, take out, cool, peel and chop the tomatoes.
  2. Slice the onions in 1/2 rounds
  3. Heat 2 tbsp of olive oil,lower the flame, add the garlic, onions, red chilly, bay-leaves and stir them all for 2 minutes till the onions are translucent
  4. Add the chicken pieces in one layer, and add the rosemary,salt, pepper to the mixture and brown till it is golden.(All on low flame)
  5. Add the white wine, tomatoes, olives and cook them together till the chicken is done.If it is needed you can add a bit of water but the final dish should not be too watery
  6. At the last minute add the red and yellow peppers and serve with crusty white bread

Notes:

  • The entire cooking process should be done on low flame only
  • Make sure the chicken is completely dry when you add it to cooking utensil
  • Ideally, use a large base frying pan or a flat wok, such that the chicken can be browned in one layer
  • If you like, you could mix the rosemary with sage, this dish works amazingly with fresh herbs. So make only when you have some in the house