This is a chicken dish that I made during out Italian food phase. AJ claims it to be the best he has ever had! Well that says it all, doesn’t it?! after all, its only for him that I even make these :)
This particular dish is adapted from Mario Batali’s “Molto Italiano”. Chicken Cacciatore is a classic Italian dish and is also referred to as Hunter’s Stew or “cooked Hunter’s style”. Cacciatore means hunter in Italian. It is typically made with braised chicken, mushroom and spices. I read somewhere that the original cacciatore recipe does not call for any kind of tomato sauce, but all modern recipes do and I felt that it is much better with the tomato sauce.
|Chicken Cacciatore |
Inspired from Mario Batali’s Molto Italiano
|3 chicken breasts, each cut into 3-4 pieces |
3-4 chicken drumsticks
3 cloves garlic, minced
1 branch rosemary leaves, minced
2 tsp jerk chicken & fish seasoning ( World Market brand) – this is purely my addition, of course, there is no Jamaican spice in the original Italian recipe :)
salt and freshly ground black pepper
1/4 cup Spanish Olive Oil ( Trader Joe’s brand) + 1/4 cup more
1 yellow onion, chopped
1 cup mixed dry mushrooms
1 tsp celery seeds
3 cups basic tomato sauce ( see recipe here)
1 cup dry white wine
1 cup chicken stock
pinch of sugar
1/2 tsp red pepper flakes
In a bowl, mix in the garlic, rosemary, jerk seasoning, salt, pepper and olive oil. Rub the chicken with this mix and place in a zip lock bag and pour in the remaining marinade as well. Refrigerate for 2-3 hours.
In a heavy bottomed pan, heat the remaining olive oil till smoking hot and sear the chicken after brushing off any excess marinade, till all sides are browned. Transfer to a plate lined with paper towels. To the same pan, add the onions, celery seeds and sauté till light brown. Add the tomato sauce and wine at this stage and stir with a spoon to dislodge any browned bits of meat stuck to the pan. Now add the chicken stock, sugar and pepper flakes and bring to a boil.
Add the chicken to the pan, cover and cook for 20-30 mins. Uncover and cook until done, for another 10-15 mins more. Serve hot!!!
The Meat-a-holic’s Verdict : The best chicken I have eaten in a very long time. the meat is succulent and flavorful, its got a near perfect level of hotness and spice. you just cant get enough of it! 9.5/10