CHICKEN CACCIATORE

We are well and truly into autumn. Food that warms both body and heart are what we should now cook. Isn't it just nice to smell the aroma of delicious food as it slowly cooks? The anticipation mounts and is instantly gratified when the food is finally served.

Pollo alla Cacciatora or Chicken Cacciatore in English is a traditional Italian chicken dish. It is so autumnal both in looks and taste. It used to be cooked by hunters whilst in the fields so it is actually a very easy and basic dish. There seems to be a lot of versions, varying from region to region and from cook to cook. Although most has tomatoes in it, the original rustic version did not. 

The ingredients that I've used here are the ones common amongst all the recipes and I've seen. This is not a fancy dish so no fancy ingredients are called for. However, the dish is very suitable for entertaining. The dish can be cooked ahead and reheated before serving. Although it is usually served with pasta, I think it will be equally delicious with bread, potatoes or rice. 

Ingredients:

2 tbsps. olive oil

1/2 c. chopped pancetta or streaky bacon

1 medium chicken, cut into portions

3 garlic cloves, crushed
1 medium onion, sliced

3/4 c. chopped tomatoes

20 mushrooms
2 tsps. sugar
2 tbsps. capers

1/4 c. sherry or marsala

1/2 sweet red peppers, sliced

1 1/2 c. chicken stock

1 sprig of fresh thyme or 1/2 tsp. dried thyme

1/4 tsp. freshly ground black pepper

salt to taste

about 1/4 c. torn fresh basil leaves

Method:

Pre-heat the oven to 350°F/180°C. 

Fry the pancetta or bacon in 2 tbsps. of olive oil until medium brown. Take out of the pan and set aside. 

Season the chicken with 1 tsp. of salt. In the same pan, brown the chicken pieces then set aside. 

Still in the same pan, saute the garlic for 2 minutes, then add the sliced onions and fry until softened. Add the mushrooms and sugar and fry for 3 minutes. 

Add the rest of the ingredients, except for the basil. Return the chicken and bacon to the pan and bring to a boil. Adjust the seasonings. 

Transfer to an oven proof dish, cover with foil and bake for an hour. Remove the foil and return to the oven for another 20 minutes. Sprinkle with the torn basil leaves before serving with short pasta.

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