Chicken Cacciatore

Hunter’s Stew: a Gathering From the Fields

Combine cut up chicken [or rabbit] with tomatoes, mushrooms, onions, and peppers, then braise into a hardy dish of deep tradition

This classic Italian dish is loaded with umami richness. Think ratatouille in another rendering.


INGREDIENTS: Mix and match veggies! I love chunks of eggplant

  • chicken – 3 1/2 LBS, whole or parts of choice
  • flour – 1/2 cup
  • salt and pepper – to season chicken
  • olive oil – 2 TBS
  • tomato paste – 1 TBS
  • anchovies – 1 TBS [optional]
  • mushrooms – 2 cups, large chunks
  • bell pepper – 1, large pieces
  • onion – 1 large, large pieces
  • eggplant – 1 cup [optional], 1/2 inch chunks
  • garlic – 2 tsp, chopped
  • pitted olives – halved, 1 cup, green and/or black
  • marjoram – dried, 1 tsp
  • soy sauce – 1 TBS, [or Worcestershire sauce]
  • diced tomatoes – 1 14 oz can, drained
  • chicken stock – 2/3 cups
  • Marsala wine – dry, 1/2 cup [optional], or dry sherry
  • capers – 3 TBS, rinsed
  • parsley – chopped for garnish

STARCH SIDE: Love this with butter noodles or rice

INSTRUCTIONS: Unique technique: season chicken parts and place on a wire rack in the fridge for several hours. This allows the salt to season and the low humidity to dry the skin for extra crispy skin.

  1. Dry chicken parts and season well with salt and pepper on both sides
  2. Heat the oil in a large skillet until shimmering
  3. Place the flour in a large zipper bag, add the chicken and toss to coat the pieces [or place flour on a plate and dredge pieces]
  4. Shake off excess flour and brown the chicken—lay them in place and don’t move—for about 4 minutes to set a deep color; flip and repeat, then remove the chicken
  5. Drain all but 2 TBS of skillet fat and sauté the vegetables about 7-10 minutes until they take on color
  6. Stir in the marjoram, diced tomatoes, chicken broth, soy sauce, and Marsala and then top with the chicken; nestling the chicken about halfway down into the veggies
  7. Cover and simmer for about 20 minutes, until the chicken temps at 165º
  8. Place chicken on a serving platter and tent to keep warm
  9. To the skillet add the capers and turn up the heat to reduce the pan liquid—a few minutes—to form a slightly thickened sauce
  10. Taste for seasoning and ladle the stew about the chicken; top with parsley

Recipe adapted by B. Hettig

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