The final dish in chicken week, is a HUNTERS CHICKEN STEW – Pollo Cacciatore in Italian. There are many versions across the different Italian regions so I came up with my own Tiny Italian version but keeping true to its traditional roots, chicken and vegetables in a stew.
- 1 garlic clove, finely chopped
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks finely slices
- Olive oil
- 750g chicken thighs.
- Chilli flakes
- 75 pancetta, unsmoked
- 150ml dry white wine
- Fresh rosemary stalk
- Bay leaf
- 6 sage leaves
- 200g peeled tomatoes
- Fry the garlic, onion, celery and carrot in a drizzle of olive oil. This is called a soffrito, which is the base for many wonderful Italian recipes.
- When the vegetables have softened, remove it from the pan and set aside.
- Add the chicken thighs, skin face down first, season with salt and chilli flakes and brown on both sides for about 8-10 minutes on a medium heat
- Add the pancetta and brown with the chicken
- Pour in the white wine, turn the heat up slightly and cook for a few minutes.
- Add the rosemary, sage and bay leaf
- Add the peeled tomatoes and the cooked veg back in the pan. Give it a good stir
- Cover and simmer for 40 minutes.
- Serve with some tiny roast potatoes and some greens.