Saturday, April 24, 2010

Chicken Cacciatore

chicken cacciatore 16 april 2010 2 018

This recipe is a low fat, rich and tasty version of Chicken Cacciatore using either the stovetop or a slow cooker crockpot. 

There are many versions of Chicken Cacciatore. This dish has been popular and commonly made  in Australia (we have many Italian immigrants) for many years. This recipe is my adaptation of my mother’s recipe (I think she got it from a magazine, long forgotten), but now so altered by my changes over many makings that our recipes are now nothing alike.

I look for a thick, low fat very tomato-ey garlic oregano sauce which doesn’t separate. I like to add some extra tasty flavours right at the end, so that I can adjust them to taste.

I skin and then brown the chicken (brushed lightly with oil and sprinkled with pepper) on a ridge grill. This develops flavour and also cuts down on  fat.

In the past I’ve tried versions where the pieces (skin attached) are coated first in seasoned flour before browning. I think this just soaks up oil however you do it, and there can be a tendency for the flour to burn, leaving a bad taste. Also, all that oil floating around tends to make the sauce separate later and that’s not a good look.

Cooking on a low heat also keeps the sauce from separating.

This recipe can be made in a slow cooker/crockpot (use less liquid) and it will be yummy.  However, when I have the time I prefer to cook it on the stove top on a very low heat (a simmer mat is good), as even with the lid on some steam tends to escape during the cooking and you can take the lid off and cook for a short while at the end, which all results in a more condensed, tasty sauce.

 

Chicken Cacciatore

by mandarine

chicken cacciatore 16 april 2010 2 024

2 kg (4lb 40z) chicken pieces, bone in

(Use any chicken pieces with the bone in, because the bones develop flavour. If you only have boneless chicken pieces, then use chicken stock or consomme instead of water when it’s time to add the liquid).

Here I’ve  used:

1 kg (2lb 2oz) chicken drumsticks; and

1kg (2lb 2oz) chicken marylands (chicken drumsticks attached to the thigh)

Olive oil

(1 tbl to sauté the onions plus enough to brush on the chicken pieces to brown them)

2 large onions, chopped (I used 4 small onions today)

2 cloves garlic, finely chopped

110g (4oz) tomato paste

2 x 400g(140z)  tins peeled tomatoes

1 bay leaf

1/2 tsp dried oregano leaves

Water (use chicken stock or consommé if using boneless chicken pieces)

1/4 cup dry red or white wine (optional)

2 medium anchovy fillets, finely chopped

1/8 tsp chilli paste (I used sambal oelek this time)

1   1/2 tsp vinegar or to taste (I use white wine vinegar)

1/2 tsp sugar

3/4 cup stoned black olives (I like whole kalamata olives, or use sliced)

Cracked black pepper

Salt

(I use a 250g or 8 oz cup)

Method

chicken cacciatore 16 april 2010 2 003

Remove skin and any bits of fat from chicken pieces. Brush chicken pieces lightly with oil and sprinkle with cracked black pepper. Heat a ridged grill or a barbeque plate and brown the chicken pieces, a few at a time. Remove chicken pieces from grill and set  aside. When all are done deglaze the pan with water (or wine if using), scrape up any brown bits and reserve the deglaze mix.

 chicken cacciatore 16 april 2010 2 015

In a large heavy bottomed saucepan, sauté the onions.  When the onions are almost done,  add the finely chopped garlic and cook a short while so the garlic doesn’t brown.  Add the tomato paste and cook out the rawness for a minute.

Meanwhile, with a pair of kitchen scissors chop inside the tins of tomatoes to break them up (this way you won’t get squirted later!), then add.

Add bay leaf, oregano, reserved deglaze mix, and some salt and pepper. 

If you want to transfer to a slow cooker/crockpot, do it now. If using a slow cooker crockpot pour in water (or chicken stock) to less than the level of the chicken. Cover and cook on low until tender, redistributing chicken occasionally.

If however, you’re continuing with the saucepan on the stove, pour water (or chicken stock)  to the level of the top of the chicken pieces and cover the pot with a lid. Cook on a very low heat with hardly any bubbles, stirring sometimes to redistribute the chicken.  I put my pot on a simmer mat. Cook until the chicken is tender and starts to fall away from the bone.

Finally, add the finely chopped anchovies, the chilli paste, vinegar to taste, sugar, olives, and adjust for pepper and salt. Heat through with the lid off.

I like to serve Chicken Cacciatore with plain boiled rice.

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