Classic Chicken Cacciatore

Cacciatore to an Italian indicates a country or a hunter stew.  The chicken version could instead be for squab, rabbit, or other hunted animals.  I know you’ve got squab and little rabbits just lining up for you to shoot and cook them – but we’ll just go with the chicken version for now.

This, as you now know, is a hunter stew-ish dish and so great care in chopping, carving, and cooking is not required – think “big pot over an open fire somewhere out in the woods”.  You got it.

So you will need:

1 whole chicken

1 large can diced tomatoes

1 medium can tomato sauce

½ small can tomato paste

1 medium white onion

1 garlic clove

1 stalk celery

1 cup mushrooms

1 bell pepper

1 cup chicken broth

1 cup red wine

1 teaspoon crushed oregano

1 teaspoon rosemary

1 teaspoon parsley

½ teaspoon fennel seed

1/4 teaspoon red pepper flakes

salt and pepper

Butcher the chicken into pieces – 2 boneless breasts, 2 legs, 2 thighs, 2 wings, and the back.  Remove the skin from all parts.  I make my own chicken stock at this point using the back and bones and pieces from the chicken along with 2 cups water, one chopped carrot, 1 chopped celery stalk with leaves left on, plus some salt, pepper and a bay leaf (simmer for 1 hour, or more).

Dredge the chicken in flour and sprinkle on some salt and pepper.  In a large fry pan brown the chicken pieces thoroughly in vegetable oil (about 2 tablespoons).  Remove and set aside on a plate – don’t bother to drain the chicken as you will want the juices later.

While the chicken is browning, begin your tomato sauce using all the tomato ingredients and ½ cup of red wine.  Add the herbs.  Meanwhile you could have been making stock – the first thing I do once the chicken is carved up, but you might just buy yours instead.

Roughly chop and sauté the veggies in the same fry pan used for the chicken.  After the veggies wilt somewhat, add the remaining wine and the chicken stock (the one you made earlier).  Scrape the browned bits off the bottom of the pan to combine and enrich your sauce.

Once the vegetables have been sautéed, add the marinara sauce you have made and add the chicken.  Simmer covered for 2 ½ -3 hours and serve on top or beside linguine, Italian bread and a salad.