Thursday, 29 September 2016

Roman Style Chicken – Hunters Chicken or Cacciatora A very tasty dish! If you love Italian then you are going to love this dish!

This recipe is Totally Delish! Once you make this you will want it again! Lovely for those cold winter months too!😉

I love adding just 1 small red bashed up cayenne chili pepper for just a little background heat, which I find really gives the dish a lift that’s if you like just a hint of heat in the background.
I tossed pasta into mine – Sauce & Pasta must be hot! It helps the sauce to cling to the pasta.😉
I used bacon instead of prosciutto😉
It is better to pre-grill the chicken as tossing and turning it in the pan gives it a tendency to fall apart very easily s you can see in my picture.
Quick to prepare    Yields 6 servings    One Pot Cooking Easy Peasy!   Ready in around 1 hour 40 minutes.
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil, chicken schmaltz or half butter to oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto or streaky bacon, chopped
2 cloves garlic, crushed (lots more if you wish)
1 (15-ounce) can diced tomatoes (I love using fresh)
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional-not a train smash. I omitted it.)
1/4 cup chopped fresh flat-leaf parsley leaves
Method:
Season the chicken with salt and pepper. Place chicken on a grill over a pan to catch drippings and grill until golden browned and crisp. Set aside. In a heavy large saucepan or wok, heat the oil over medium heat..
Now add your peppers and bacon. Saute until peppers are semi-softened and the bacon is crisp, +/- 5 minutes. Add your garlic and cook 1 minute. With a wooden spoon, stir in the tomatoes, wine, and herbs. Scraping up the lovely sticky browned sediment bits from the bottom of the pan. Return the grilled chicken to the pan, add the stock and bring to the boil. Reduce heat and simmer, covered, until chicken has reheated and is cooked through, about 20 to 30 minutes.
Add the capers and the parsley. Stir to combine – Serve best over pasta or tossed in with hot pasta and enjoy!
Original recipe source:  Giada De Laurentiis – Thank You Giada!

Upon next making I will grill my chicken. – I reckon 8 chicken thighs will be sufficient if not using the skinless breasts esp if serving with pasta.