This Italian preparation of chicken cacciatore has its origins in Central Italy when it was prepared by hunters in a typically no-fuss manner. The authentic Italian cacciatore recipe used rabbit game as much as it did chicken, slow roasted with vegetables and herbs. Wine would also be thrown in as a form of marinade, and paired with polenta or cornmeal hot porridge. Hard crust, long rise breads were also the preferred combination with Italian chicken cacciatore. Even though the rise time would endure half a day, the resultant enhanced flavour of the bread made it worth the while.
In the present times, Italian chicken cacciatore is eaten with pasta or rice. It can be prepared with a free style hand, adding onions, and exotic vegetables, chicken-tomato broth and wine. My Italian chicken cacciatore recipe, however, is customised to suit the Indian palate and availability of ingredients in the Indian market.
Italian Chicken Cacciatore Recipe
Ingredients
Ingredients for Italian Chicken Cacciatore - Main
- 300 gm boneless chicken (sliced)
- 1 tbsp olive oil
Ingredients for Italian Chicken Cacciatore - Marinade
- 1 tbps fresh cream (I used Amul brand)
- 1 tsp mixed herbs
- 1 tsp pepper powder
- Chilli flakes (to taste)
- Salt (to taste)
Ingredients for Italian Chicken Cacciatore - Veggies base
- 4-5 pcs mushrooms (if large) (or 5-6 if small)
- 100 gm bell pepper (yellow) (chopped)
- 100 gm bell pepper (red) (chopped)
- 2 tomatoes (large) (blanched & pureed)
- 1 tsp oregano (or mixed) herbs
- 1 tbsp mozarella cheese (grated)
- 1 tbsp regular cheese (grated, I used Amul brand)
- ¼ tsp pepper powder
- Chilli flakes (to taste)
- 2 tbsp butter (I used Amul brand)
- A pinch orange-red colour (avoid deep red colour)
Instructions
Instuctions for Italian Chicken Cacciatore - Marination - Step 1 (STYLE 1 & 2)
- Clean and wash the chicken, then cut neatly into slices. Or, get them pre-cut from the cold storage.
- Marinate the chicken slices in the above marinade and keep aside for 1 hour (better still overnight)
instructions for Italian Chicken Cacciatore - Cooking - Step 2 (STYLE 1)
- Heat oil on a grill pna and place on medium heat.
- Place the marinated chicken slices in the heated oil, and roast for a few minutes, taking care to not underdo/overdo the chicken.
- Flip the chicken slices to allow it to cook on both sides, evenly. Remove when done.
Instructions for Italian Chicken Cacciatore - Veggies Base Cooking - Step 2 (STYLE 2)
- Heat butter on a grill pan, on medium flame.
- Add the two coloured chopped capsicum and saute for a few minutes till crunchy.
- Throw in the chopped mushrooms and saute further.
- Toss in some oregano (or mixed) herbs, pepper powder, chilli flakes & salt.
- Top this with tomato puree, sprinkle orange-red colour but DO NOT STIR.
Instructions for Italian Chicken Cacciatore Cooking - Step 3 (STYLE 2)
- Place the roasted chicken slices over the sauteed vegetables base (that is, after the tomato puree and colour add stage).
- Sprinkle grated cheese (mozarella and regular) over the chicken slices.
- Cover and cook for 10-15 minutes till done.
As you can see from the recipe, there are two ways of preparing Italian Chicken Cacciatore. You may enjoy it roasted with only a sprinkling of herbs, or eat it on a bed of sauteed vegetables. Add carrots, mushrooms and more if you may as the fibre content makes it a healthy combination.
2 Comments
I love simple delicately flavored, perfectly cooked chicken (especially baked) with veggies. I’m sure this one will turn out great by anyone who follows the detailed steps.
That’s the idea. Most of the time, we end up camouflaging the taste of the base ingredient by using heaps of masala.