Duck in a Pot Prepared Chicken Cacciatore (pollo alla cacciatora) Hunter Style This week
Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.
I remember my grandfather making this dish for the family on Sunday’s. I don’t have his recipe but tried to make it as close as I can remember it.
INGREDIENTS Serves 10-12 (adjust as needed)
10-12 pounds Chicken breasts, legs and thighs with skin on
4 large red bell peppers, chopped
4 large green bell peppers, chopped
4 white onions, chopped
12 garlic cloves, finely chopped
4 (28-ounce) can diced tomatoes with juice
4 cups chicken broth
3 cups dry red wine
8 ounces drained capers
2 tablespoons dried oregano leaves
½ cup dried basil leaves
2 cups all-purpose flour, for dredging
olive oil
3 tablespoons smoked salt
3 tablespoons coarse ground black pepper
Prepare the Vegetables
4 large red bell peppers in slices
4 large green bell peppers in slices
4 onions, coarse chop
12 garlic cloves, finely chopped
Brown the Chicken
Sprinkle the chicken pieces with smoked salt and pepper generously.
Dredge the chicken pieces in the flour to coat lightly.
In a very large heavy sauté pan, heat olive oil over a medium-high flame.
Add the chicken pieces to the pan and fry just until brown, about 5 minutes per side.
Fry in batches
Transfer the chicken to a plate and set aside. If you are frying multiple batches, keep the chicken in the oven on warm
Sauté the Vegetables
Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
Season with smoked salt and pepper.
Add 3 cups red wine and simmer until reduced by half, about 3 minutes.
Transfer all the vegetables to a 16-quart stock pot.
Add:
4 (28-ounce) can diced tomatoes with juice
4 cups chicken broth
8 ounces drained capers
2 tablespoons dried oregano leaves
½ cup dried basil leaves
Final Step
Return the chicken pieces to the stock pot and turn them to coat in the sauce.
Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is very tender, about 90 minutes.
Using tongs, transfer the chicken to a platter.
Spoon the sauce over the chicken and serve.
