Chicken Cacciatore – Hunters Stew is a recipe handed down by Italian hunters who cooked what they had available. Over the years it has been adapted but still carries the punch, textures, flavours and aroma of old. Served on a bed of piping hot spaghetti and a shaving of parmesan cheese for a truly satisfying meal. I have added rabbit to this dish and it goes so well. Don’t forget to add the kidney and liver if you wish. Also I often pour a glass of very drinkable red wine into the pan to help with the sauce. This is very similar to Chicken and Winter Vegetable Casserole or Beef Bourguignon.
Chicken Cacciatore - Hunters Stew
- Cut each chicken into 4 pieces.
- Combine the olive oil, butter, and salt pork in a large, heavy pot and cook over moderate heat for 2 minutes.
- Add the onions and cook over moderate heat for 10 minutes, until lightly browned.
- Add the chicken pieces, chopped livers and gizzards, and brown for 10 minutes.
- Add the garlic, rosemary, parsley, salt, and pepper and stir well.
- Cook for 5 minutes, then add the tomatoes and tomato paste, stir, and cook covered over low heat for 30 minutes, until the chicken is done.
- Taste and adjust the seasoning if necessary.
- Serve with cooked spaghettini or pasta of your choice, with the sauce spooned over it.