Pollo alla Cacciatora
I had completely forgotten how good Chicken Cacciatora was until I did this number.
What a fool!
Seriously, this is so good. The richness, the warmth, the depth of flavour. And so easy.
And served on some toast the next morning for breakfast?
You would have a queue at your cafe if you simply did that. Genius.
I substituted chicken thigh for the whole chicken simply to make things easier; if we were entertaining, the whole chicken would have been the go.
Either way, do this old-fashioned Italian dish and you’ll be a hero.
1 x 2kg chicken, jointed (or 1kg of chicken thigh)
Sea salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 clove of garlic peeled (1 crushed, 2 sliced)
½ bottle of Chianti (the other ½ is for you, my friend)
Flour, for dusting
Extra virgin olive oil
6 anchovy fillets
A handful of green or black olives, stoned
2 x 400gm tins of tomatoes
- Season the chicken pieces with salt and pepper and put them in a bowl. Add the bay leaves, rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour and preferably overnight in the fridge.
- Preheat the oven to 180c. Drain the chicken reserving the marinade and pat the chicken dry with paper towel. Dust the chicken with flour and shake off any excess; especially important if you are using thigh meat only.
- Heat a large saucepan, add a good splash of olive oil, fry the chicken pieces until browned lightly all over and set aside.
- Place the pan back on the heat and add the sliced garlic. Gently fry until golden brown and then add the anchovies, olives, tomatoes and chicken pieces together with the reserved marinade. Bring to the boil, cover with a lid and cook in the oven for 1 ½ hours.
- Skim any oil that has collected at the top of the sauce, remove the bay leaves and rosemary stalks, season and serve.