CHICKEN BITES CACCIATORE
You’ve probably heard of chicken cacciatora (or more likely you’ve seen it as “cacciatore”). But, what does it mean? Thought to have originated during the Italian Renaissance, it literally translates as “hunter’s chicken,” as wild herbs, plants, and mushrooms were tossed in the pan along with the catch of the day. It’s a typical recipe popular in Italian cooking and can be prepared in multiple ways. We love it because not only is it easy to prepare, it is full of flavor. Make sure to have your scarpetta, or bread slice, ready – you’re going to want to mop up every last drop!
INGREDIENTS For 5 Portions:
– 1 carrot
– 1 celery stalk
– 1 small onion
– 1 bay leaf
– 1 sprig of rosemary
– 500g (17.64 oz) of chicken breast – cut into large cubes
– 400g (14.11 oz) of cherry tomatoes
– 90g (3.17 oz) of black olives
– 1 cup of red wine
– Flour (enough to roll the chicken in)
– Salt to taste
– Pepper to taste
– Olio evo to taste
– Dice the carrot, celery, and onion and brown them along with the bay leaf in 2 tablespoons of oil.
– After rolling the chicken lightly through the flour, add it to the carrot mix and let it
brown for 5 minutes.
– Pour in the glass of wine and let it evaporate, stirring it every now and then.
– Add the halved tomatoes, the olives, salt, pepper, and the rosemary.
– Cover and let cook for about 15 minutes (if the chicken starts to get dry, add a bit of water).
TIP: The bocconcini (chicken) can also be floured in rice flour for a gluten free recipe. The red wine can be replaced by vegetable broth. It is essential to brown the bocconcini over a high flame, keeping it high even as it is absorbing the wine. Then lower it and continue cooking over low heat.
E’ ora si mangia…Vincenzo’s Plate
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