Food with JP Passion: Delicious Italian Chicken Cacciatore
This is a new recipe I’ve come across from one of my favourite Irish chefs – Clodagh McKenna’s new book ‘In Minutes’.
I researched the recipe to understand its origins and background and discovered that ‘Cacciatore’ means ‘hunter’ in Italian.
Hunter-style cuisine normally has peppers, tomatoes, onions, herbs and wine in it and can be made with chicken or even rabbit. I’ve opted for chicken in this version and it’s the perfect one-pot supper to make during the week especially when you don’t want to face a mound of washing-up.
There are only a few quick and easy stages to this recipe then you leave it to take care of itself simmering away on the hob.
I made this on my lunch break from work so it meant when I logged off dinner was already cooked – all that was left to do was warm it through and make some roast potatoes to serve alongside it. You can also serve this dish with rice if you prefer.
- 8 boneless chicken thighs
- 2 tablespoons of rapeseed oil
- 1 onion finely chopped
- 1 teaspoon of garlic powder or two cloves crushed
- 1 teaspoon of chilli flakes
- 100ml of hot chicken stock
- 2 tins of chopped tomatoes
- 1 bay leaf
- 250ml of red wine (one you would drink)
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 400g cannellini beans (drained and rinsed with cold water)
- Sea salt and ground black pepper to season
- Heat the oil on a high heat in a large ovenproof casserole dish and add the chicken thighs and fry for 3 to 4 minutes until browned on all sides – season with some salt and pepper then remove and set aside on a plate.
- Reduce the heat and add the onion and garlic and cook until soft and golden.
- Pour in the wine and let it bubble for 1 to 2 minutes. Return the chicken to the pot, add the chicken stock, chopped tomatoes, bay leaf, and herbs, season and leave to simmer for 30 to 40 minutes and the chicken is fully cooked and the sauce has thickened and reduced.
- Final step is add the rinsed and drained cannellini beans, serve in a large bowl and enjoy.
The chicken should be tender and falling apart once cooked and the aromatic Italian flavours filling your home with the most delicious inviting and comforting smells.
Anyone who follows me knows I am a huge fan of one-pot suppers and comfort food in a bowl.
This dish is perfect for this time of year and I can guarantee it will quickly become a firm family favourite
By JP Kennedy