Cacciatore means ‘hunter’ in Italian and what do hunters use for their cooking when they are out hunting? Mainly what they gather or bring along with them on their hunts.

I have left out mushrooms in this recipe as I know it is not always ‘liked’ in my family, however, please feel free to add mushrooms if you like mushrooms like I do.

Ingredients : for 4 persons

8 skinless chicken thighs

6 tomatoes, boiled & skins removed (or 1 x 410g canned tomatoes)

2 tomatoes, chopped

1 stalk celery, chopped

1 onion, chopped

2 cloves garlic, minced

2 teaspoons dried oregano

1 sprig rosemary

2 teaspoons sugar (to balance off the acidity of the tomatoes)

salt & pepper

Method:

• Fry the celery, onions & garlic with oil in a pot large enough to contain the chicken thighs.
• When the onions have turned translucent, add in the chicken thighs to cook. Add more oil if you need to.
• Cook until both sides of the chicken thighs are cooked.
• Add the tomatoes & herbs. Add enough water to just cover the chicken thighs.
• Lower the flame to simmer when the stew starts to boil. Let the stew simmer for about 45-60 minutes or until most of the liquid has evaporated.
• Add the sugar, salt & pepper. Taste. Add more salt if required.
• Served with pasta.

 

How to boil & skin tomatoes:

• Wash tomatoes, make an ‘X’ at the bottom of the tomatoes.
• Boil tomatoes until the skin starts to peel.
• Soak tomatoes in ice water for a few minutes.
• Peel and discard the skins.