Recipe adapted from "Food Of The World". Cacciatora means 'Hunter's Style'. The dish is originally from Central Italy but like other italian fare, every region has put its own twist on the recipe. This one, with tomatoes, is probably the most widely travelled.
Serves 2 - 3 pax
3 tbsp olive oil
1 medium-sized onion - chopped
3 garlic cloves, crushed
1 stalk celery, finely chopped
12 button mushrooms - thickly sliced
1/2 chicken - cut into pieces
1/4 cup dry white wine
1 can chopped tomatoes (14 oz)
1 tsp brown sugar
1 oregano sprig (i use 1/2 tsp dried oregano)
1 rosemary sprig (i use 1/2 tsp dried rosemary)
1 bay leaf
1 tsp freshly chopped parsley
- Heat half of the oil in a large casserole or pan. Add the onion, garlic and celery and cook, stirring from time to time, over moderately low heat for 6- 8 minutes until the onion is golden.
- Add the mushrooms, increase the heat and cook, stirring occasionally, for 4 -5 minutes. Spoon out onto a plate and set aside.
- Add the remaining olive oil to the pan and lightly brown the chicken pieces. Season them with salt and pepper as they brown. Spoon off any excess fat and return all the pieces to the pan. Add the white wine, increase the heat and cook until the liquid has almost evaporated.
- Add the tomatoes, sugar, oregano, rosemary and bay leaf. Cover and leave to simmer for 20 minutes, or until the chicken is tender but not falling off the bone.
- Check seasonings and add salt and pepper if desired. Toss in the freshly chopped parsley and the dish is ready to serve with pasta, rice or bread.