You may have noticed that one type of ingredient has been absent from my first ten posts in this blog, i.e. carne. The simple reason for this is that I haven’t eaten any red meat for 15 years. It has actually been so long that I no longer remember why I stopped. However, as I haven’t really missed it since, this chicken cooked in a sauce of red wine and tomatoes is still the reddest as far as my meat eating goes.
At least in Finland, one of the current food buzzes is about meat cooked slowly, and I think this dish is on that trend. Although you do not need an entire night to prepare it, its slow simmering phase ensures that the chicken absorbs the maximum amount of the fabulous flavours of the sauce whilst obtaining a fantastically soft consistency. It also seems that even Jamie Oliver and Nigella Lawson have developed their own versions of this. However, obviously I wouldn’t resort to any English trendy interpretations of this dish even if they are Jamie’s or Nigella’s, as I have the opportunity to learn these things straight from the Italian horse’s mouth!
On the other hand, according to my Google research, pollo alla cacciatora is actually a very traditional stew with dozens and dozens of variations from different parts of Italy. The recipe I tried is apparently of Tuscan origin. I also prepared some simple polenta to accompany this stew as recommended but I am sure e.g. mashed potatoes, rice and pasta should work well too!
1 chicken (or 2-3 chicken breast fillets and 2-3 chicken legs)
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 garlic clove
½ glass of olive oil
1 glass of red wine
400 g peeled tomatoes
1 sprig of rosemary
1 bunch of fresh parsley, chopped
Clean the chicken and chop it into large chunks. Leave the skin on as it will give more flavour to the sauce. Heat the oil on a frying pan/ casserole and add the chicken. Cook the chicken pieces for about 10 minutes until their both sides are golden. Add the onion, the garlic, the carrots, the celery, a pinch of salt, some pepper and the rosemary. Continue frying for at least 5 minutes until the veggies have a “good colour”. Pour the red wine into the sauce and let it evaporate. Add the tomatoes and cover the pan with a lid. Let the chicken cook at a medium heat for at least 30 minutes. If the stew seems to get too dry during this phase, you can add some hot water or broth. Finally, add the parsley and serve with the accompaniment of your choice.