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 Caciatore Recipe - TheRecipe.Website

Chicken Cacciatore – Hunters Stew

A traditional Italian Stew using the meats the hunters had caught. Superbly flavoured on several different levels.

4.87 from 119 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken, Dairy, Parmesan

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: people

Calories: 263kcal

Ingredients

2 kg chicken pieces
1/4 cup olive oil
2 oz salt pork diced
4 tbsp butter
1/2 lb onions diced
2 fresh chicken livers chop
2 cloves garlic chop
1 tsp rosemary chop
2 tbsp parsley chop
2 cups peeled plum tomatoes
1 tbsp tomato paste
salt to taste
ground black pepper to taste

Instructions

If using whole chickens cut each into 4 pieces.
2 kg chicken
Combine the olive oil, butter, and salt pork in a large, heavy pot and cook over moderate heat for 2 minutes.
1/4 cup olive oil, 2 oz salt pork, 4 tbsp butter
Add the onions and cook over moderate heat for 10 minutes, until lightly browned.
1/2 lb onions
Add the chicken pieces, chopped livers and gizzards, and brown for 10 minutes.
2 fresh chicken livers
Add the garlic, rosemary, parsley, salt, and pepper and stir well.
2 cloves garlic, 1 tsp rosemary, 2 tbsp parsley, salt, ground black pepper
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.
2 cups peeled plum tomatoes, 1 tbsp tomato paste
Taste and adjust the seasoning if necessary.
Serve with cooked spaghettini or pasta of your choice, with the sauce spooned over it.