Rugby World Cup Recipes : Italy – chicken cacciatora (Hunter’s Chicken)

During the Rugby World Cup, we’re embarking on a challenge: cook a recipe from every single one of the countries playing at the tournament. Some of these recipes will be straight up traditional recipes while others will add a few twists. So, whether the Springboks have given you reason for a celebration banquet or in need of some comfort food, we’ll have the recipe for you. You can view all of Rugby World Cup recipes here. Today’s country: Italy.

Cacciatora, or hunter’s chicken, is a classic Italian dish. While it is wonderfully indulgent it’s also sneakily healthy. It’s packed with veggies and goodness and if you opt for skinless chicken thighs, it’s also limited in fat.

This recipe from The Guardian is one of the best we’ve found, tried and tasted. Dig in.

Ingredients:

(Serves 4)
Knob of butter
2 tbsp olive oil
500 grams of skinless chicken thighs
Seasoned flour, to dust
2 heads of garlic, cut horizontally
Small bunch of rosemary
1 carrot, peeled and diced
1 stick of celery, diced
Half a glass of white wine
250ml decent chicken stock
100g tinned plum tomatoes in juice, roughly chopped (or 100g really ripe fresh tomatoes, skinned and chopped)

Method

Heat the butter and oil in a large, heavy-based casserole dish over a medium-high heat. Dust the chicken pieces in seasoned flour, then fry them in batches until golden brown on all sides. Remove the chicken from the pan and set aside.

Fry the garlic, rosemary, carrot and celery, with a little more oil if necessary, for a few minutes until slightly golden.

Pour in the wine and scrape the bottom of the pan to dislodge any crusty bits, then simmer until well reduced.

Tip in the stock and tomatoes, and replace the chicken. Bring to a simmer, cover, turn down the heat and cook gently for 45 minutes, until the meat is falling from the bone.

Season to taste and serve with a green salad, rice, polenta or some crusty bread like ciabatta.