Chicken cacciatore

all details

A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional. Anchovies and capers wouldn't be out of place either. I use tinned tomatoes because it's easier, but fresh peeled tomatoes are good as well.

Neil Perry's chicken cacciatore.
Neil Perry's chicken cacciatore. Photo: William Meppem

Ingredients

6 free-range chicken legs, cut into thigh and drumstick

¼ cup extra-virgin olive oil

2 medium brown onions, peeled and chopped

2 cloves garlic, peeled and chopped

1 ½ cups dry white wine

400g can whole tomatoes, chopped with juices

1 ½ cups chicken stock

½ cup black olives

1 bay leaf

2 sprigs fresh rosemary leaves

2 tbsp chopped flat-leaf parsley

sea salt

freshly ground black pepper

2 tbsp white wine vinegar

Method

1. Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.

2. Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons.

3. Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.

4. The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through. Place three chicken pieces on each of the four white plates, sprinkle with parsley and serve with soft polenta.

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  • Main Ingredients - Chicken, Tomato, Onion/Leek
  • Cuisine - Italian
  • Course - Dinner
  • Occasion - Dinner Party, Midweek dinner, Family meals

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3 reviews so far

  • Rating: 2 out of 5 stars

    I tried this recipe last night. Beware of the time recommended of 30 min to 1 hour. I started preparations at 7pm, and come 11pm I still had a saucepan full of soup. I had to stop the reduction, cool the pot and refridgerate so I can put it back on the stove after work tonight. From what I can tell, the flavours are lovely, but seriously, to brown 12 pieces of chicken, reduce 1.5 cups of wine down to 2 tablespoons, and then after that reduce tomatoes and 1.5 cups of stock even further, in the space of 1 hour requires a pan the size of a swimming pool. I admit that I started cooking quite late, but only because the recipe gave the impression that it was quick and easy. Anyway, I'm starving and can't wait to tuck in tonight!

    Commenter
    Farcough
    Location
    Sydney
    Date and time
    May 05, 2014, 11:55AM
  • Rating: 2.5 out of 5 stars

    I found the timing of this fine (you need to turn the heat way up for the white wine reduction) but the flavours are not well-balanced; there's nothing in the recipe to counteract all the acidity. A little brown sugar fixed it.

    Commenter
    SJ
    Location
    cyberspace
    Date and time
    May 31, 2014, 10:34PM
  • Rating: 4.5 out of 5 stars

    Followed this simple recipe and the results were wonderful. Served on a bed of couscous had the family asking when i would cook it again. If you're looking for the perfect cacciatore recipe you can't go past this.

    I'm not sure about the comment above but i suspect they got the measurements wrong.

    Commenter
    Roast
    Location
    Date and time
    June 02, 2014, 12:58PM

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