Hunter Style Chicken aka Cacciatore

Isn't it incredible how food fads come and go? Why I remember back in the day Chicken Cacciatore was tremendously popular and one of my "go to" dishes when entertaining a crowd. Inexpensive to make and even better reheated, it can be cooked in the oven or on top of the stove and fills the house with its heady, enticing aroma. It's the kind of dish you never get tired of as the ingredients can change on a whim, depending on what you happen to have on hand.

This particular version includes pancetta, onion, red bell pepper and lots of garlic along with a touch of fennel seed in a red wine tomato sauce laced with a hint of balsamic. It's wholesome, uncomplicated and  incredibly flavorful - best served on a bed of pasta or soft polenta along with a hunk of Italian bread and a glass of Chianti. Good honest food at its finest!

Hunter Style Chicken (Cacciatore)

8 pieces of chicken (I used drums and thighs)

Salt & pepper

1/3 cup all purpose flour

2 Tablespoons olive oil

2 ounces pancetta, diced

1 large onion, diced

1 red pepper, diced

4 cloves garlic, minced

1 teaspoon fennel seed

1 teaspoon oregano

1 teaspoon Italian seasoning

1/2 teaspoon dried red pepper flakes

2/3 cup dry red wine

1 – 28 ounce can whole tomatoes in juice

1/4 cup tomato paste

1 Tablespoon balsamic

2 Tablespoons rinsed and drained capers (optional)

Wash and dry chicken pieces. Season well with salt and pepper. Dredge in flour, shaking of excess. Heat olive oil in a large Dutch oven over medium high heat. Add chicken pieces and brown well on all sides. Remove from pan. Add pancetta to pot and cook for 1 minute or until slightly crisp. Add onion, red pepper, garlic, fennel seed, oregano, Italian seasoning and red pepper flakes. Lower heat to medium and saute stirring often until vegetables are soft (approximately 6 to 8 minutes). Add red wine and cook until wine is reduced by half. Chop tomatoes roughly by using kitchen shears and add tomatoes, tomato paste and balsamic to the sautéed vegetables and wine. Stir well to combine. Return chicken to the pot, bring to a boil then reduce heat to low and simmer, partially covered for 30 minutes. Add capers to pot just before serving. Serve on pasta or polenta. Serves 4.

Comments

[Mags]

YUM...a recipe where I can use up some of my tomatoes! Looks delicious JuneyB!

[June]

You bet it will be great with some of your tomatoes, Mags.

[pam]

I also remember when chicken cacciatore was a big thing!

[Nanan]

That is one beautiful dish - you are one of the few people who can make chicken legs look good! Classics are classics for a reason - they ARE good! Not that I will ever know that this one is like hehehehe...

[June]

Pam - are we dating ourselves?

Lea - you're right ..about the classic part. Not sure about the nice lookin' legs. Oh I get it, you're talking about the CHICKEN. LOLOL