Chicken and Mushroom Cacciatore

In Italian cuisine, “pollo alla cacciatore” refers to a meal prepared “hunter-style” made with braised chicken and ingredients such as tomatoes, onions, mushrooms, herbs, bell pepper and sometimes wine. There are many different variations of this dish based upon ingredients available in specific regions. A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper are seared in the oil for three to four minutes on each side. The chicken is removed from the pan and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is complete after about an hour at a very low simmer. Cacciatore is often served with rustic bread or some pasta on the side.

Ingredients serve 6

2 tbls olive oil

4 finely chopped bacon rashers (250g)

1 finely chopped brown onion (150g)

8 chopped chicken thigh (1000g)

400 g chopped button mushrooms

3 tsp minced garlic

1 cup red wine (250ml)

700 ml tomato passata

1 tsp dried oregano

1 tsp dried basil

½ tsp black ground pepper

Method

Heat oil in a large pot on medium heat, fry the bacon and onion. Add chicken and cook for approx 5 minutes. Add remainder of the ingredients and bring to the boil. Simmer covered for approx. 40 minutes. Serve with chopped parsley and crusty bread.

Note: For additional flavours add ⅔ cup kalamata olives and 2 tablespoon capers. This can also be served with pasta or potatoes.