Italy's hunter-style chicken is made the nation over in nearly as many variations as there are cooks. It usually includes wine - often white, sometimes red - and sometimes tomatoes. If your chicken has a good amount of fat on it you won't need to add any oil to the pan when you brown it before braising.
- 1 chicken (about 1.8kg), jointed
- 1 onion, coarsely chopped
- 8 garlic cloves, thinly sliced
- 350 ml dry white wine
- 2 fresh bay leaves
- 2 tbsp coarsely chopped oregano
- 250 gm (about 1 punnet) grape tomatoes
- 400 gm canned whole tomatoes
- 1 cup black olives
- 1Heat a large non-stick frying pan over medium-high heat, add chicken pieces and fry, turning occasionally, until golden (6-9 minutes). Transfer to a plate and set aside.
- 2Add onion to pan and sauté until tender (5-7 minutes), then add garlic and cook until just tender (1-2 minutes). Add wine, bring to the boil, then return chicken to pan with remaining ingredients and simmer over medium-low heat until chicken is cooked through (1 hour).
- 3Serve cacciatore hot with crusty bread and a crisp green salad.
Drink Suggestion: Pale, dry rosato. Drink suggestion by Max Allen