Chicken Cacciatore has been done more ways than one can count. Some people use the chicken breast, and others the legs. Some use both. I prefer chicken legs to the breasts simply because they taste better and stand up to a variety of cooking methods much better in my opinion. For the recipe and preparation below, I would suggest the legs only because braising or stewing chicken breasts will usually leave you with a chewy, dry, un-appetizing piece of meat and a sore jaw.
‘Cacciatore‘ means; hunter, in Italian. As was mentioned above, there are a variety of different ways to prepare chicken in the style of the hunter. Traditionally, the recipe will usually always include tomatoes, mushrooms, olive oil, onions and herbs. Having made this dish multiple times, my adaptation below has been my favorite. This particular recipe contains a valuable source of protein, mono and polyunsaturated fat.
8 Chicken Legs (organic, free range)
2 White onions (diced)
8 Celery Stalks (diced)
6 Carrots (diced)
8 Cloves of Garlic (minced)
2 Cups Mushrooms (any kind available, washed, rough chop)
2 Cups Kalamata (or similar, pitted) Olives
1 Cup Dry White Wine
1 Tsp Red Pepper flakes
¼ Cup Capers
½ Cup Extra Virgin Olive Oil
Salt and Pepper
Herbs (oregano, rosemary)
6 Cups of a combination of crushed and diced, organic canned tomatoes
- In a large pot or Dutch Oven, season and sear your chicken legs for a crisp skin. Use a high heat fat like beef tallow, clarified butter, bacon fat or avocado oil.
- Once all chicken is seared sauté and season your vegetables. When vegetables are tender, add the garlic, pepper flakes and white wine. Stir and cook for 5 minutes to reduce wine a bit, then add the tomato.
- Add the olives and capers.
- Return the chicken legs to the newly made stew and simmer for 3-4 hours in a covered pot or until the chicken legs are fork tender.
- Just before serving add the chopped herbs and olive oil to each serving. Try serving with olive oil and herb roasted potatoes.