The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

First Look: Porteno opens in Surry Hills

Porteno has moved, upping the stakes with a glam new location. Join us as we tour the new restaurant on Holt Street in Sydney's Surry Hills. Come on in.

Chicken cacciatore


"We like to use two types of salami: one is hot and the other is milder and imparts a nice fennel flavour into the dish," says Angel Fernandez. "If you can't get the ripest tomatoes, use tinned San Marzano." Cipro orders cacciatore salami from Feather and Bone and fennel and chilli salami from Pino's Dolce Vita.

You'll need

70 ml olive oil 6 chicken thighs 150 gm cacciatore salami, thickly sliced 150 gm fennel and chilli salami, thickly sliced 150 gm prosciutto ends (see note), cut into rough 3cm pieces 6 salad onions, halved 12 garlic cloves, unpeeled 9 very ripe vine-ripened tomatoes, scored 250 ml (1 cup) chicken stock 8 thyme sprigs 200 gm Sicilian green olives 1 8cm piece parmesan rind, optional ½ cup (loosely packed) each basil and flat-leaf parsley To serve: extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Heat oil in a large non-stick frying pan over medium-high heat, add chicken in batches and fry, turning occasionally, until golden (2-4 minutes). Place chicken skin-side up in a roasting pan to fit snugly and set aside. Add salami, prosciutto, onions and garlic to pan, increase heat to medium-high and fry until golden (2-4 minutes), then scatter over chicken.
  • 02
  • Blanch tomatoes (20-40 seconds), peel, discard seeds, roughly dice and place in a bowl. Add stock, thyme, olives and parmesan rind, season to taste, then pour mixture over chicken. Cover with foil and bake until chicken is tender (40-50 minutes).
  • 03
  • Divide among serving bowls, scatter with herbs, drizzle with extra-virgin olive oil and serve.

Note Prosciutto ends are available from select delicatessens.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

2011 Moncaro Geos Rosso Piceno, Ascoli Piceno, Italy

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×