What haven’t I done before?
I haven’t made a cacciatore which, according to Wikipedia, means “hunter” in Italian. It’s prepared “hunter-style” with onions, herbs, tomatoes, peppers and wine. It’s super homely and great on a cold, winters night.
Ingredients (serves 2-4 people):
1 x Red onion, diced
1 x Large leek, diced
4 x Cloves of garlic, crushed
2 x Bacon rashers, diced
Fresh rosemary (I used dried but it needs fresh)
2 x Bay leaves
500g x Butternut squash, peeled and diced into cubes
100g x Button mushrooms
2 x Tins of plum tomatoes
250ml x Chianti
4 x Chicken thighs
- Preheat the oven to 200 degrees celsius.
- In a large pan, fry the bacon with a couple of teaspoons of olive oil and then add the rosemary.
- When cooked, add the garlic, onion, leek and bay leaves. Cook for 10 minutes, continually stirring.
- Then add the mushrooms, squash and chicken. Pour in the wine and let it reduce. Add the plum tomatoes and roughly break them with a wooden spoon. In the tomato tins, swirl with half a tin of water and add to the pin. Mix everything really well together.
- De-stone the olives (approx. 10 olives) and add to the pan. Bring to a gentle simmer and then transfer to an ovenproof dish (you could use a casserole dish from the start but I don’t have the right hob to do this).
- Cook in the over for 1 hour or until the chicken falls off the bone but is thoroughly cooked. Make sure the squash is cooked well by sticking a knife in to make sure it is tender.
- Serve with gluten free bread or even rice.
Please note that this was based on a Jamie Oliver recipe called “Chicken and squash cacciatore”.