Chicken Cacciatore

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

A week before our cruise on the Po, Italy will be celebrating National Cacciatore Day (I kid you not).

If you haven’t been able to make this simple but delicious dish join us on our Italian cruise on the Po and belated celebrate that very special day in the Italian calendar.

 

 

Fish Provencal Recipe

Ingredients:

  • 4.5 lb chicken legs drumsticks or thighs or a mix
  • 1 oz x28 can tomatoes lightly crushed
  • 1 1/4 c red wine or dry white wine
  • 1 lb oyster mushrooms
  • 1/2 lb wild mushrooms mixed
  • 1 large diced onion
  • 8 cloves garlic whole
  • 1 bell pepper sliced
  • 1 carrot chopped
  • 3 tbsp olive oil
  • 4 tsp sea salt + more to taste
  • 2 tbsp oregano crumbled
  • 2 leaves bay
  • Some flat leaf parsley roughly chopped
  • 1 can black olives optional

Method:

  • Preheat your oven to 375”F
  • Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the onions with a pinch of sea salt. Saute for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
  • Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme and tomatoes to the pot. Bring to a simmer and cover with a tight lid.

Oven Method:

  • After you brought the chicken cacciatore to a simmer on the stove top cover it with a tight lid.Transfer the pot to the preheated oven and cook for 50 minutes. Remove the lid and add in the remaining mixed wild mushroom. Adjust seasonings to your taste and cook an additional 20 minutes uncovered, until the gravy has reduced to your liking and the chicken falls of the bone, tender.
  • Serve hot garnished with the Italian parsley and sprinkled with the olives on top.