This classic Italian dish, also known as hunter’s stew was originally designed as an easy dish that could be cooked outside. The dish was adapted by individual hunters and was sometimes made from rabbit or sometimes chicken.
Chicken cacciatore is an ideal meal to make in Mr D's Thermal Cooker as it is easy to prepare and benefits from slow long cooking.
This dish should be served with rice or pasta and some crusty bread to mop up the wonderfully rich sauce.
INGREDIENTS
- 2-3 tbsp olive oil
- 1.5 kg chicken portions, legs and thighs
- 40 g seasoned flour
- 1 onion sliced
- 2 garlic cloves, crushed
- 125 ml white wine
- 1 tbsp white wine vinegar
- 125 ml chicken stock
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp brown sugar
- 100 g stoned black olives
- 4 anchovy fillets
- salt & pepper to season
METHOD
- Rinse chicken, pat dry and dust with the seasoned flour.
- Heat the olive oil in the inner pot on medium heat, add the onions and cook until translucent, stirring occasionally.
- Remove the onions to keep for later.
- Add the garlic and ½ the chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
- Once brown, remove and keep for later while you cook the remaining chicken pieces until they also are golden brown on both sides.
- Add the first batch of chicken pieces back into the inner pot.
- Add the onions you cooked earlier.
- Add the white wine, white wine vinegar, chicken stock, the tin of chopped tomatoes, tomato puree, brown sugar, stoned black olives and anchovy fillets.
- Mix everything and bring to the boil.
- Turn the heat down and simmer for 5 minutes with the lid on.
- Turn off the heat and put the inner pot into the insulated outer container.
- Shut the lid and thermal cook without power for a minimum of 2 hours.
- Before serving check the seasoning adding salt and pepper if necessary.
- Serve with pasta and crusty bread.
Serves 4-6.
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