How to make chicken cacciatore

This recipe is based on chicken cacciatore, an Italian dish from the Renaissance period that ­translates as ‘hunter’s stew’. Enjoy it with peppery rocket and creamy polenta.

Elizabeth Hewson’s chicken cacciatore bianco. Picture: Nikki To

Today’s recipe is based on chicken cacciatore, an Italian dish that ­translates as “hunter’s stew”. It’s ­believed that this simple, hearty stew was created to satisfy the hunger of Italian hunters during the Renaissance period. Can’t you picture it? A humble gathering of hunters huddled around the fire after a long day, their dirty hands clutching a bowl of hot, restorative stew, each sip slowly bringing them back to life.

It is probable that cacciatore was originally made from ­rabbit, pheasant or quail rather than chicken. Today, chicken cacciatore is most commonly made with tomatoes, but I prefer the lightness and brightness that comes with simmering the chicken thighs in white wine and broth; hence, I call this dish “Chicken cacciatore bianco”. I recently discovered that tomatoes didn’t arrive in Italy until after this stew was first made, so perhaps this bianco version is more traditional than I originally thought.

Some other delicious recipes you may love:

• One-pan chicken with smoked paprika, potatoes & yoghurt
• Easy chicken dish to impress your friends
• A delicious chicken braise
  

Enjoy with a glass of wine. Picture: Nikki To

I use chicken thighs in this dish as the extra fat helps make a thicker, more flavourful stew. I sometimes throw a handful of mushrooms in too; some chopped cavolo nero or spinach is an excellent addition in the last few moments of cooking. Here I’m serving the cacciatore with a creamy, cheesy polenta, but it’s also an excellent match for pasta; I love to toss it through pappardelle. I use the instant polenta for ease. Most often the packet instructions will say use water, but I prefer to use half milk, half chicken stock. Without fail, I throw in a good handful of parmesan and a knob of ­butter at the last stir, too.

Chicken cacciatore bianco also makes for the most excellent left-over sandwich filler, which I came across when I ate one of the best sandwiches of my life in Rome. Simply serve it in fresh bread (focaccia is my favourite), along with peppery rocket and a smear of aioli.

Follow this hearty stew with this sweet and delicious tart.

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RECIPE: Chicken cacciatore blanco

Guanciale is cured pork cheek. If you can’t find it, pancetta or speck also works well.

Ingredients

• 120g guanciale, cut into lardons
• 1kg chicken thighs, skin off, bone out
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 x 20cm sprig rosemary
• 375ml dry Italian white wine
• 150ml chicken stock
• 2 tablespoons white wine vinegar
• 2 anchovies
• 1 teaspoon salt and pepper
• Instant polenta for 4
• 1 tablespoon butter
• ½ cup Parmesan, plus extra to serve
• Rocket, to serve

Method

1. Place a heavy, deep-sided pot over a low heat. Fry guanciale for a few minutes, until starting to crisp; use a slotted spoon to remove, and set aside. Increase heat to medium and brown your chicken thighs in batches for 4 or so minutes on each side. (You’re not looking to cook the chicken through, just to get a nice caramelisation on the outside.) If you find the chicken is sticking to the bottom of the pan, you might want to add some olive oil, but don’t worry too much, crispy bits are good! Remove chicken from pan and set aside.
2. Add olive oil to the pot along with garlic and rosemary leaves. Cook, stirring continuously, for 30 seconds until fragrant. Pour in wine and bring it to the boil; let it bubble away for a minute, then add chicken stock, vinegar and anchovies and bring it all back to the boil, scrapping off any crispy bits on the bottom of the pot using a wooden spoon. Season with salt and pepper. Return chicken (and its juices) and guanciale back to the pot. Turn heat down to very low. Place lid on and cook for 1½ hours or until chicken is falling apart, occasionally lifting the lid and giving it a good stir. Turn off heat. Use a fork and shred chicken in the juices.
3. Make polenta according to packet instructions, throw in butter and cheese, then divide amongst bowls and ladle over chicken. Serve with rocket tossed in olive oil with Parmesan showered on top. Serves 4