Take 1 chicken and cut up into smaller pieces. Season well with salt and pepper. Brown in a hot skillet with some olive oil. Remove from pan and set aside.
Slice 1 large onion, crush 3 cloves garlic and slice a punnet of mushrooms. Add to chicken and brown gently. Add 1/2 cup prosciutto or bacon can be used as a substitute.
Place the chicken back in the pan and add sprigs of rosemary, sage and thyme to the chicken.Add a dash of brown vinegar and allow to vaporize. Now add enough red wine to cover the chicken. Make sure that the wine is good. Chianti would have been the traditional wine added to this dish. Simmer over a slow heat until the chicken is well tender and falls off the bone.
Serve with either polenta or hunks of bread with steamed or roasted vegetables on the side. Garnish with chopped parsley.
With our chicken cacciatore recipe, the gravy that comes just by the stewing of the chicken in the wine is used as a base with no additions of tomatoes anywhere. Many will be surprised to read that, because it is probably not the chicken cacciatore that they have seen and eaten and you will see many a chicken cacciatore recipe calling for tomatoes of some description. Of course these recipes are equally delicious, just not authentic.
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