Chicken cacciatore is a childhood favourite of mine. It is one of three main recipes my mom made (lasagna and banana bread were the other two). It is comforting, nourishing, and perfect in the cold of winter. Traditionally, chicken cacciatore is considered a hunter’s stew, and you will sometimes see it made with rabbit or other freshly hunted game. The vegetables can be up to your preference, but there is always a tomato and red wine base for the stew.
Instructions
1
Heat a large braiser or pot on medium heat. Add half of the olive oil.
2
Season the chicken drumsticks with the salt and pepper. Brown the drumsticks in the pot for a few minutes on each side, but do not cook through. Remove the chicken from the pot and set aside.
3
Add the remaining oil to the pot and the onion, bell pepper, carrots, celery, and mushrooms. Sauté for three to seven minutes, or until the vegetables start to brown.
4
Deglaze the pot with the wine and scrape up any browned bits. Then, add the tomatoes, chicken broth, herbs and the chicken with residual juices. Stir well, bring to a simmer, cover and cook for 45 minutes until the chicken is falling apart from the bone.
5
Move the lid so that the pot is slightly ajar and continue cooking for 10 minutes to allow the sauce to thicken slightly.
6
6. Remove the bay leaves, serve and enjoy.
7
Substitutions: Chicken drumsticks: you can use chicken thighs or chicken legs as well.
Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.