Modern Chicken cacciatore interpretations include a variety of ingredients: fresh tomatoes, olives, peppers, rosemary… but the original recipe from Tuscany was actually prepared by farmers that didn’t have much in the way of olives or capers. Cooking chicken with peppers is actually typical of the area around Rome.
You’re welcome to garnish your chicken cacciatore with whatever you like – but here we present you with the original, simple recipe, which we personally prefer!
Serves 4-5 | Preparation time: 10 mins | Cooking time: 40-45 mins
- Chicken, whole: 1 (about 1 kg)
- Water: 300 ml
- Red wine, full-bodied: 150 ml
- Celery: 1 stalk
- Garlic: 1 clove
- Carrots: 1
- Onions: 1
- Sage: 4-5 leaves
- (optional) Bay leaf: 1 leaf
- Tomato concentrate: 2 tbsp
- Extra virgin olive oil: 4 tbsp
- Salt and pepper: to taste
Tip: We find that cooking the chicken with the skin gives it more flavour, but you’re welcome to remove the skin if you prefer.
Finely chop the celery, the carrot and the onion. Heat up 3 tablespoons of olive oil in a large pan and brown the garlic.
Remove the garlic and pan fry the celery, the carrot and the onion for a few minutes. Place the chicken in the pan and sear it on all sides over medium heat. Stir continuously to make sure the chicken doesn’t burn. Pour in the wine and leave it to simmer until it evaporates completely.
Tip: Some people use white wine instead of red – in general, red wine is mostly used in the South of Italy, and white wine in the North.
Heat up the water, add the tomato concentrate and mix thoroughly. Add a tablespoon of oil, stir again and then pour this mixture over the chicken.
Season to taste and add the sage leaves. Lower the heat and cook for 40 minutes, covered with a lid. From time to time, use a spoon to pour some of the sauce over the chicken.