Senora Dilanda's Hunter's Chicken (Cacciatore)

Submitted by Brian Holley

"Senora Dilanda, had an Italian Restaurant In London for many years. She tells me that:- her husband and other men from the village would go shooting, if they were successful they would cook what they had shot before going home. Imagine if you will, a man sets out with shotgun, a loaf a bread, piece of cheese,a tomato or two, a few olives and a bottle of wine.This is still a normal lunch for many in the Mediterranean region. He shoots a bird and cooks it, using what he has, and, that that he can find in the wild, herbs, fungi, wild garlic and so on.This is the origin of this dish. Today we use chicken and not a game bird as those men of old did, but, it still tastes great. This is a great one pot dish, no need for extra vegetable with this."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 whole chicken, cut into large pieces
• 1⁄4 cup flour
• 4 tablespoons olive oil
• 2 red onions, sliced
• 4 garlic cloves, chopped
• 6 canned tomatoes, chopped
• 1 tablespoon tomato paste
• 1 glass red wine
• 1 chicken stock cube
• 1 tablespoon mixed herbs
• 2 teaspoons capers
• 12 olives
• 6 mushrooms, quartered
• 1 large courgette, sliced
• ground black pepper
• salt

directions

1. Put the chicken pieces in a plastic bag with the flour and shake well to coat the meat.
2. Heat the oil in a large pot and fry the chicken till just golden all over, remove and set aside.
3. In the same pot fry the onions and garlic for 3 minutes.
4. Add the tomatoes, finely chopped, along with the tomato paste and the wine.
5. Crumble in the stock cube, and add the herbs, capers and olives. Bring to a simmer.
6. Add the mushrooms, and stir. Replace the chicken to the pot.
7. Place the courgette slices on the top of the chicken, do not stir the courgette in to the dish, it should steam not boil.
8. Reduce heat to low and cook till chicken is done. If the sauce thickens too much add a small amount of wine or water to thin the sauce.
9. Season to taste.
10. Serve with crusty bread.