This has to be a recipe that I have been wanting to make for at least a whole year. Countless times I have looked at the recipe, tried to prepare for it, but then it just never happened. So many times I saw this recipe on televisions, Food network ftw, and so many times did this recipe pop up on my you-tube ‘recommended list’ . What is Chicken Cacciatore??
So according to my research, it is an Italian chicken recipe which literally means a Hunter style chicken pot. It’s tender chicken cooked in a tomato sauce keeping it moist and literally falling off the bone. The ingredients in this recipe are so simple and easy to find. Sure it does take some time, but you won’t regret it at all… trust me.
Now typically you should use chicken marylands, but I went ahead with drumsticks because I had them on hand. Essentially you could use any cut of chicken, but to maximise the flavours you definitely want to use bone in and skin on pieces. This way when you brown the chicken in the initial stages of this recipe, you essentially render down the chicken fats. Then you end up cooking all the wonderful vegetables in this flavourful fat and well, everything becomes super delicious.
This recipe uses what I would call the ultimate flavour trifecta (maybe 4-fecta. What is the actual word for this?) , onions, garlic and celery. Oh and add carrot to that too. In this recipe I think these are the essentials. I like using plenty of garlic, but of course that depends on your own taste. Now there aren’t any real spices apart from salt, pepper, and chili flakes, which makes the flavour so true to the vegetables in the recipe and so light on the stomach too.
All of this combined with good ol’ canned tomatoes and you get this insanely delicious sauce, rich in flavour, and rich in texture too. The tomatoes will need a bit of sugar and extra salt to cook them through well, and soften down the chicken, and of course to cut the sourness of the fruit.
What makes this recipe so great? The fact that it is literally so simple. You just have to let stew away for a really good 30-40 mins until the meat just seperates from the bones and the tomatoes have caramelised slightly. Here is the recipe card, and see for yourself just how tasty this one ends up ❤