Chicken cacciatore
Chicken cacciatore is a traditional recipe born in the Italian countryside, with a robust taste and a thick, rustic sauce.
Servings 6 people
Ingredients
- 1 chicken, about 1.2 kg (2.6 lb), cut into 8 pieces
- Fine sea salt
- Freshly ground black pepper
- 75 (1/3 cups) ml, extra virgin olive oil
- 1 red onion, finely sliced
- 1 clove garlic, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 sage leaves
- 1 sprig rosemary
- 1 cup red wine
- 400 g (14 oz) peeled whole tomatoes, crushed by hand
- 60 g (2 oz) pitted black olives in brine
Instructions
- Season the chicken pieces all over with salt and pepper and set aside.
- In a heavy-bottomed pan with a lid, heat the olive oil over medium heat. Brown the chicken pieces all over, about 10 minutes. Remove the chicken from the pan and set them aside.
- Now, add the sliced onions, the minced garlic, the sage, the rosemary, and the diced carrots and celery to the pan. Season with a generous pinch of salt. Sauté, stirring frequently, on low heat, until the onions turn translucent and the vegetables begin to brown, about 10 minutes.
- Add the chicken pieces to the pan and pour in the red wine, reduce the heat to medium, and cook until the wine is almost completely reduced, about 10 minutes.
- Add the tomatoes and their juices and ½ cup water, cover, reduce the heat to low, and simmer gently for about 30 minutes, stirring from time to time, until almost all the liquid has evaporated.
- Uncover, stir in the pitted olives, and cook, uncovered, for a few more minutes, until the sauce is thick and glossy. Taste the sauce and season with additional salt or pepper.
- Serve the chicken immediately, or let it rest aside for a while. As with all stews, it will benefit and develop a more intense flavour. At the time of serving, simply reheat it thoroughly and bring it to the table.
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