Pollo alla cacciatora. It is very common to find versions of this dish outside of Italy, especially in the United States, however they often bear little resemblance to dishes found here. Even the spelling has been changed, possibly reflecting a dialect spelling originally used by Italian immigrants to the States. The name translates as hunter’s style chicken. I am a bit unsure why as I am unaware of anybody hunting chickens 🙂 You can also prepare rabbit in this way so maybe that was the original recipe. There are many versions in Italy, but the common factor is the chicken is cooked with white wine and tomatoes. This version is from Liguria. As always, if you can find a really good free range, or at least corn fed chicken it will improve the dish no end. Serves 4-6.
1 chicken cut into cut into 6 or 8 pieces
2 cloves of garlic
1 onion, chopped
Half a celery stalk, chopped
A sprig of rosemary
2 fresh sage leaves
A bay leaf
A glass of white wine
6 fresh tomatoes, peeled and deseeded (or an equivalent amount of tinned)
Chicken cacciatore ingredients
Brown the onions, the celery and the garlic in a large pan.
Chicken cacciatore browning the onions
Add the chicken pieces, rosemary, sage and bay leaf. Season with salt and pepper and cook for about 10 minutes over a reasonably high flame.
Chicken cacciatore browning the chicken
Lower the flame and add the wine and cook until it has almost evaporated. Add the tomatoes, stir and cook until the chicken is done. About 45 minutes. Serve directly from the pan.
Some people like to add a little chopped parsley at the end
You can also add sliced fresh or reconstituted dried porcini mushrooms along with the chicken.
As it’s so important to use good stock, I thought I’d include a recipe.
1 cooked or raw chicken carcass
2 celery sticks — roughly chopped
1 large onion — roughly chopped
2 carrots — roughly chopped
1 handful parsley stalks
½ head garlic
Put the chicken carcasses into a stockpot, cover with 2½ litres water and bring to the boil. Using a large metal spoon, skim off any white scum from the surface.
Add the vegetables, parsley and garlic to the pan. Return to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 2½ hours, skimming occasionally.
Strain the stock through a colander lined with wet muslin into a large, heatproof bowl. Discard all the debris. Reduce the stock for a stronger flavour, if desired. Cool, chill and use the stock within 3 days or freeze in portions. I reduce the stock as much as I can, and then pour it into ice cube trays.
This dish looks quite tricky to prepare but is actually very easy. It’s been a favourite of mine for a while now. It turns an ordinary chicken leg into quite a show off dish. Serves 4
Stuffed Chicken Leg ingredients
4 whole chicken legs — leg and thigh
4 slices parma ham
50 grams bread crumbs — freshly ground
1 tablespoon parsley — chopped
1/4 whole nutmeg — grated
75 grams mortadella — chopped
1 clove garlic — chopped
Bone the legs. This is a bit fiddly but not too difficult. You should get one roughly rectangular shaped fillet from each leg.
Mix together the eggs, bread crumbs, parsley, garlic, mortadella and nutmeg to make the stuffing. Season with pepper. Don’t add salt because both the mortadella and the parma ham are quite salty.
Place 1/4 of the mix along the centre of each leg fillet.
Fillet with stuffing
Roll up to form a sausage shape and then wrap with a slice of Parma ham. If the slices are quite small then you might have to use two. It is easiest if you place the ham flat on a chopping board, place the chicken on top and then roll up.
stuffed chicken leg ready to cook
Place on an oiled baking tray and roast for 20 minutes at 200°C 400°F or gas mark 6
Allow to rest for a few minute and then slice into thick rounds.
Stuffed chicken leg finished dish
Note. The is my version of a recipe by Antonio Carluccio. The original used back bacon instead of Parma ham. If you use bacon you will probably have to tie the fillets with kitchen string. You will also need to brown them in olive oil before roasting
Finally something other than pasta 🙂 This is another really simple dish which tastes great. My attempt to recreate a dish I was served in a university canteen last week. I’m still trying to get my head around the idea that it doesn’t seem to be possible to eat badly here, even in a student canteen!
In the original version the chicken was beaten into a steak, but I prefer it au natural 🙂 It works best with salted capers but it’s still good with pickled. You must soak either variety first though.
If you can’t find unwaxed lemons, you can wash the wax off in hot water.
4 chicken breasts without skin
flour for dusting
50 grams butter
1 tablespoon capers — preferably salted
1 large lemon — unwaxed if possible
salt and pepper
Dust the chicken breasts with flour
Soak the capers in cold water for a few minutes and drain. Squeeze and zest the lemon.
Fry the chicken breasts in the butter until golden brown. About 15-20
minutes depending on the size.
Remove the chicken and keep warm.
Deglaze the pan with the lemon juice.
Add the zest and the capers and stir well.
Season with salt and pepper.
Pour over the chicken breasts and serve.
Ps I was in an artistic mood when I took this shot. Didn’t really work though 🙂