AuthorChef Soju PhilipChicken Cacciatore- It is believed that Chicken Cacciatore originated from Central Italy in the period of Renaissance. Formerly known as Hunter's chicken, this dish was primarily made with wild pheasants and rabbits, which is hunted from the forest and the name exists. Its a noble man's food once as in the period of Plague and other epidermic, the food become scarce and those who can afford luxury foods like this is considered as noble men. The wild mushrooms and black olives also found a place in this dish with tomatoes and herbs.
Cacciatore ( pronounced as Kah-chuh-taw-ree)is made by pan fried chicken or game simmered in a sauce of tomato, olives, mushrooms and herbs.
Clean and cut the chicken into big pieces. wash, drain and season with salt and pepper.
Boil little water, blanch the tomatoes, drain, peel and crush to remove seeds. chop roughly.
Heat olive oil in a skillet, sear the chicken and remove. In the same oil saute garlic and onion. Add quartered mushrooms and pitted olives and return the chicken into the pan.
Add tomato puree, roughly chopped tomatoes, seasoning, basil, parsley, thyme and oregano. Pour the chicken stock over it. Cover and cook until the chicken is done, drizzle the balsamic vinegar into it and mix well. simmer for a while till the sauce is thick.
Remove from the fire and serve hot garnished with chopped parsley. with garlic bread.
Ingredients
Directions
Clean and cut the chicken into big pieces. wash, drain and season with salt and pepper.
Boil little water, blanch the tomatoes, drain, peel and crush to remove seeds. chop roughly.
Heat olive oil in a skillet, sear the chicken and remove. In the same oil saute garlic and onion. Add quartered mushrooms and pitted olives and return the chicken into the pan.
Add tomato puree, roughly chopped tomatoes, seasoning, basil, parsley, thyme and oregano. Pour the chicken stock over it. Cover and cook until the chicken is done, drizzle the balsamic vinegar into it and mix well. simmer for a while till the sauce is thick.
Remove from the fire and serve hot garnished with chopped parsley. with garlic bread.
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