Easy Peasy Supper: Chicken Cacciatora.

Fiesta Friday *2

Delicious, quick and healthy.  I’m presuming that this is the dish Italian ladies had waiting for their hard-working husbands when they came home from a day working in the forest… made with equal love, it’s my healthy contribution to Fiesta Friday this week!

Easy Peasy Supper recipes are perfect for mid-week dinners, or entertaining at the weekend, when you’ve got something more entertaining than cooking to do all day!

Italian Forester's Chicken

Italian Forester’s Chicken

I based the recipe for this dish on Jamie Oliver’s, from Jamie’s Italy.

http://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora

I omitted anchovies, and cut right down on wine, adding stock and extra tomato juice instead, in line with the tastes of the friend I made it for.  Really delicious – I love recipes that easily adapt to suit availability or taste.

2014-05-08 20.00.08

Serves around 6 people

2 Kg chicken, jointed, or 2 Kg of chicken pieces
sea salt
freshly ground black pepper
8 bay leaves, slightly crushed
2 sprigs fresh rosemary
3 cloves garlic, peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, stoned
2 x 400 g tinned plum tomatoes

Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl with the bay leaves, rosemary sprigs, crushed clove of garlic and wine. Marinate overnight in the fridge, or for at least an hour.

Preheat the oven to 180ºC/350ºF/gas 4.

Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.

Fry off the sliced garlic gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade.

Return to the boil, cover with a lid or foil and bake in the preheated oven for around 1½ hours.

Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary.

Remove the bay leaves and rosemary sprigs, and serve with a salad.

Foresters Chicken - Dairy Free & Deicious.

Foresters Chicken – Dairy Free & Deicious.

– It’s a shame the pictures have all come out so horribly ‘RED’!! Maybe because I took them when the chicken was still hot?

I’d appreciate any advice on the photography front if anyone can help – Thanks ex.

Meantime, I’m off to see other inspiring dishes – with far better photos, no doubt – over at Fiesta Friday – click the link in the right side bar to join in with Angie, the Novice Gardener and her crew  🙂

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39 thoughts on “Easy Peasy Supper: Chicken Cacciatora.

  1. Great dish to bring to the party Emma – I love food like this that just takes care of itself in the oven!

    Photo tips – artificial light is the culprit – it gives everything a yellow/red cast. Best to shoot in daylight. For savoury food, I tend to make a little extra, take the photos the next day and then have it for my lunch! Pinch of Yum has great tips on their blog xx

  2. I love this ” I’m presuming that this is the dish Italian ladies had waiting for their hard-working husbands when they came home from a day working in the forest”… I can picture it now.

    Some of the best meals are just that…easy. Thanks for joining the fun.

  3. Wow! This looks so good, Emma! I have never made chicken cacciatora before. I love all the flavors in it, especially the wine and rosemary. I was doing my grocery list last night for next week, and couldn’t think what to fix as my husband and I are trying to lose a few pounds. Now I know what I will be cooking at least one night! Thank you so much for sharing this delicious recipe!

  4. Lovely Emma, the ingredients speak for themselves, especially the addition of the Chianti. 🙂 Selma gave me a few tips on photography too, and it’s amazing, she’s absolutely right about the natural light, it surely makes a difference! Cheers!

    • Thanks so much Loretta for that advice – I’m really grateful for any photography tips.
      I love the idea of the caramel flan that you’ve brought to Fiesta Friday – it’s similar in that it’s wonderfully easy, and beautifully tasty, I’m sure… I know my daughter Holly will love it, so I’ve bookmarked it to make when she next gets home from Uni!
      Ex.

  5. Yummm yummm yummy! (I should stop visiting everyone’s Fiesta blogs when I’m hungry!) Thank you for an easy recipe that the family will love. Happy Fiesta Friday!

  6. Have to second Selma’s tip. Natural light is always better than artificial, I find. Having said that, I took a look at your photos and started drooling. Chicken cacciatore happens to be one of my favorite dishes. Haven’t made it in a while. I think it’ll be on the menu this week. 🙂

    • Thank you Angie – and thanks for the whole Fiesta Friday idea!
      I’m working on my photography skills… in theory (in practice, work itself is so busy, I haven’t got much time for anything else at the moment, but one day!)
      Have a good week & enjoy the chicken Cacciatore if you do make it!
      ex.

  7. Hi Emma, I love a super easy chicken dish (don’t forget the Chianti!) and this dish is no exception. What a wonderful meal, any time of the week. Selma is correct about the natural lighting, I struggle with this all the time, too. However, another trick I do is move the plate into another room that has less harsh lighting (my garage of all places). I can’t always set aside food to take photos the next day, so I just go into the garage with my plate. Just a tip, and I hope you find what works for you. 🙂

  8. I totally agree with natural light, too! I usually shot the food then the sun is really up and beside the window. 😀

    Anyway, this dish looks really lovely. Great addition to FF16. 🙂

  9. Emma,
    Your chicken looks lovely! I’d throw in the anchovies because I love those lil fishies so, but how wonderful of you to cater to your friend’s palate.
    I’ll agree with Selma on day light/no flash.
    I did a free 30 Days to Better Food Photography course a year ago and blogged about my 5 lessons learned (take your dinner leftovers over to the window during lunch the next day is one of them).
    Thanks!

    • Thanks for your suggestions – both the anchovies and the window sound great ideas! I’m learning thanks to kind suggestions from fellow bloggers, and really appreciate all the advice. I did a photography course too, but as you can tell, it was a total waste of time and money… Anyway, thanks to helpful hints like yours I’m learning anyway! I really appreciate your help – any more tips, send them this way!! I’d be particularly interested to know if anyone has a light or light box that they’d recommend… Me being home from work and light hours don’t always coincide! Ex.

    • Good to meet you too, Greg.
      I hadn’t tried it before, but Chicken Cacciatora is a firm favourite now…
      though ‘Pollo alla cacciatora’ sounds even more wonderful!
      Emma 🙂

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