Chicken Cacciatore – Chicken Hunter-Style

This Recipe is Italian (Tuscan more precisely). The French have their own version, called “Poulet Chasseur”(same meaning) which is quite similar. I prefer though the Italian one because of some additional ingredients that I like.

This dish is usually made with thighs and/or drumsticks, or also a whole chicken cut into parts. It makes a perfect midweek family meal, and is also good for a crowd.

Serve this stew with either crusty bread, creamy polenta or pasta of your choice… And, of course, with a side dish of greens or a simple romaine salad.

Ingredients

• 8 tighs (2 per person) soaked briefly in a mix of water, salt and vinegar (for a fresher smell) then patted dry
• 1 onion, diced
• 2 sticks of celery, chopped
• 2 carrots, peeled and diced
• 3 or 4 cloves of garlic, minced
• 1 cup of sliced button mushrooms and a handful of dried porcini mushrooms, soaked beforehand and chopped. Keep the water of the porcini aside
• 1 tin of plum tomatoes + 1 tbsp of tomato paste + 1 organic chicken stock cube, mixed with 2 or 3 tbsp of water
• 1 large red bell pepper, chopped
• 1/2 tsp of chopped fresh rosemary, oregano or thyme + 1 bay leaf
• About 1 cup of dry red wine. White one is ok too
• 1/2 tsp of turmeric (healthy supplement) and a pinch of dry chili flakes
• 3 or 4 tbsp of olive oil
• Salt & black pepper, to taste

Method