Chicken Cacciatore - Hunter's Chicken - Pollo alla Cacciatora

Nothing to do with fishing but this is one of my own favourite chicken recipes which I thought I would share. Part of the reason for doing this is the fact that I now reckon I've got it just right and want to preserve the recipe for myself too.

Ingredients

1 chicken skinned and jointed into breasts, legs and wings.
1 large onion 1/2 chopped, 1/2 sliced
2 largish carrots diced
2 celery stalks diced
3 large cloves garlic finely chopped
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried cilantro/oregano
2 chicken stock cubes
1/2 tsp salt
1/4 can dry scrumpy cider
1 tbsp capers
1-2 tbsp extra virgin olive oil
1 400gm tin chopped Italian plum tomatoes + 2 cans of water
1/2 a tube or 1 small tin tomato puree

Prep time 15 mins, cooking time 25 - 40 mins.

I use the stove top method for this recipe as it's a bit quicker but it can be finished in the oven in a casserole dish if preferred which is the more traditional method.

• Heat the oil ( I use a wok ), add the chicken and brown the meat but not too quickly  or on too high a heat. You are looking to achieve some colour.

• Remove the chicken and to the same oil, add the carrots, then onion, celery and finally the garlic. You are aiming to colour the carrots and onion slightly bot not too much. Add the garlic last so that it does not burn.

• Return the chicken to the pot, bring up to heat and add the cider.

• Bring up to heat and add the tomatoes, water, chicken stock,  tomato puree, salt, bay leaves, cilantro, thyme and capers.

• Bring to a simmer and stir.

• Put the lid on the wok or pot and simmer for 25 Min's. Alternatively, transfer to a casserole dish and place in a preheated oven at 190 deg C for 40 Min's.

Serve with focaccia or ciabatta bread, small or quartered potatoes and other fresh boiled or steamed vegetables of your choice if desired but the dish goes fine with potatoes on their own.

A tangy full flavoured and easily prepared chicken dish.