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
- 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.