Chicken cacciatore (catch-ee-a-tore-ay) is a wonderfully warming Italian dish, translating literally as ‘Hunter’s Chicken’. It is a perfect winter dish that is healthy, hearty and 100% paleo. In Italian cooking if something is cooked ‘alla cacciatora’ it is in “hunter’s-style”. Generally this is seen in Italian recipes for chicken or rabbit. The original recipe comes from Delia Smith so all credit goes to her for it, I have adapted it very slightly to my own personal taste and for ease.
The dish is perfect on its own in a nice bowl or served with steamed green vegetables, some fried kale, a salad or some spaghetti squash noodles. If you want to go non-paleo then some steamed rice goes very well also. Of course I would personally suggest you avoid the rice though. The good thing about this, and most other ‘cassarole-like’ recipes, is that after the preparation they can be left to cook for a while, giving you a chance to get on with others things or just put your feet up.
Preparation to Plate: 70 mins
Serves: 4-8 People
Consume within 4 days
8-10 Chicken Legs/Thighs
2 Large White Onions, thickly sliced
2 Tins of Chopped Tomatoes
3 Large Garlic Cloves, peeled and crushed.
1 tbsp Fresh Rosemary, finely chopped
1 Bay Leaf
1 tbsp Tomato Puree
1 tbsp White Wine Vinegar
250mL Dry White Wine
Salt & Pepper
1. Pre-season the chicken joints with salt and pepper in a bowl.
2. In a large casserole dish, or pan, heat the olive oil over a high heat. Once hot, add the chicken joints and brown for a few minutes on each side (this can be done in two or three batches as needed). I use chicken joints that have not been skinned or boned, I prefer it this way but it is not essential.
3. Once browned, remove and place in a separate bowl, cover with tin foil to maintain the moisture within the chicken.
4. Add the onions to the pan, add a little more oil if needed, and cook over a medium heat until they become soft and starting to brown around the edges.
5. Once browned, add the garlic then add the tomatoes. Swirl the cans out with a small amount of recently boiled water and add to the pan, you don’t want to waste any of the tomato plus it makes the cans clean for recycling.
6. Stir around and then add the tomato puree, rosemary, bay leaf, white wine and wine vinegar. Mix together and season with salt and pepper.
7. Turn up the heat and let it reduce (lid off) until around half of the liquid has evaporated; this took me around ten to twelve minutes.
8. Once it has reduced, add the chicken pieces, stir around and put the lid back on over a low heat to simmer for 40 mins until the chicken is cooked through.
9. Cut into the chicken to ensure it’s cooked and taste the sauce, add more seasoning as appropriate, serve and enjoy.