Chicken Cacciatore – “Hunter Stew”

chickencaccaitore copy

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). Basically the hunters would use what they could gather in the woods, and use gamey meats like rabbit, venison, etc. I will have mine without Thumper and Bambi please.

I am not really sure of how chicken was introduced, though one story is that if the hunter returned home empty handed his wife would go out back and kill a chicken and add it to the vegetable stew.

Another story is that the chicken got into the hunter’s vegetables like carrots, onion, and celery. And when the hunter caught the chicken, he became the dinner for the hunter and his family.

There are so many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some variations include bell peppers and mushrooms mixed in with the vegetables. I wish I had mushrooms on hand when I made this meal, the sauce would have gone great with the flavors of the mushrooms.

Chicken Cacciatore – “Hunter Stew”

Ingredients:

  • 2-3 lbs chicken, I used boneless/skinless thighs and breasts
  • 2 Tbs extra virgin olive oil
  • 2 medium red onion, thinly sliced root to tip
  • 3 garlic cloves, thinly sliced
  • 1/2 cup white or red wine, I used red wine.
  • 2 tomatoes, chopped
  • 1/2 ts salt & pepper
  • 1 ts dry basil (or 2 teaspoons fresh, chopped)
  • 1 ts dry parsley (or 2 teaspoons fresh, chopped)
  • 1 cup flour
  • 3-4 large carrots, chopped
  • 2 celery stocks, chopped
  • 1 Tbs Italian seasoning

Directions:

  1. In a large heavy pan heat 2 tablespoons of oil.
  2. In a large bowl mix together flour, salt, pepper, and Italian seasoning. Once everything is combined coat chicken pieces on both sides. Place chicken in the hot oil and cook 5-6 minutes on both sides. Once chicken is done remove from pan.
  3. In the same pan that the chicken was cooked it add the onions, carrots, celery, and garlic. Cook until the onions are tender. Add the parsley and stir to combine.
  4. Slowly add the chicken stock to pan. Using a spatula deglaze the pan. Bring to a slow boil.
  5. Add in the 1/2 cup wine. Bring back to a boil. Boil on medium-high for 5 minutes.
  6. Return the chicken to the pan and continue to cook until the chicken is completely cooke all the way, about 30-40 minutes.

We served ours over white rice. You can serve it over pasta, rice or potatoes. I hope that you enjoyed this little trip to Italy as much as we did. What country will our taste buds take us to next time?

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Veggie Beef Soup

veggiebeefsoup

There is this restaurant that we like going to from time to time that used to serve this veggie beef soup. It was so good! One bite, and I was hooked. The last time we went, I ordered my soup as normal only to be served simply veggie soup, so I asked what happened. I was informed that they never served veggie beef soup. I know that they did, I had it many times before. Instead of arguing with the manager I just said okay and moved on.

But this got me thinking about how hard would it be to make veggie beef soup. I started looking at recipe after recipe. No two were the same. The basics were about the same, veggies and beef but nothing else. So I combines several different recipes with the parts that I liked and threw everything into my slow cooker and walked away.

Now you may have notice that I love my slow cooker, I won’t deny it. But with this soup it makes even the toughest of beefs just melt in your mouth. You don’t even need to chew the meat… okay maybe a little so you don’t choke. 🙂

Veggie Beef Soup

Ingredients:

  • 1 lb beef tips
  • 2-3 large potatoes, peeled and cut into chunks
  • 4-5 large carrots, peeled and cut into chunks
  • 1/2 lb green beans, make sure to cut the tips off
  • 1 small onion, chopped
  • 5 Roma tomatoes, chopped
  • 1/2 cup Italian seasoning
  • 2-3 Knorr beef cube
  • 1 Tbs parsley, roughly chopped
  • 1 6oz can of tomato paste
  • 1 ts salt
  • 1 ts pepper

Directions:

Tip: Make sure to have big chunks of the veggies. Having small sizes can cause the carrots and potatoes turn into mush. And you don’t want to eat mush for soup.

  1. Put everything into the slow cooker. Make sure to add the salt and pepper this will help bring the flavors together. Adjust the salt and pepper if needed.
  2. On low for 8-10 hours or high 6-8 hours. I prefer high temp, I think it gets the meat more tender then the low setting. But that is really up to you.

Tip: You can substitute the tomatoes, paste, and Italian seasoning for 1 16oz jar of pasta sauce. This will work but you won’t have that fresh from the garden taste.

See another easy meal to have ready for you when you walk through the door after a long day at work. You don’t need to spend hours in the kitchen to have a hot meal ready these days just need to learn to make what you have work for you not against.