Often found cooked in Nonna’s (Grandma’s) kitchen, Alla Cacciatore is a dish that is delicious and rich in flavour yet not often found in British restaurants. Rugby fans will love the warming flavour of this dish and you can add your own twist to match your clientele.
Unlike modern Cacciatore, the traditional / forgotten recipe does not call for tomatoes and would have been made using a mixture of veg found in the garden and the forest.
It depends on what size portions you serve, but these guidelines use one chicken for around 4 servings.
Old Italian Pollo Alla Cacciatore
|1 Whole chicken||Crockpot|
|1 Large onion||Chef's knife|
|3 Cloves of garlic||Red chopping board|
|300g / 11oz Mushrooms||Green chopping board|
|150g / 5½ oz Dry cured meat|
Per chicken, you’ll want to use 1 large onion, 3 cloves of garlic, 300g of mushrooms, 150g diced, dry cured meat, as well as herbs including rosemary, sage and thyme, and some brown vinegar and wine for the sauce.
Start by cutting up the chicken. Leave the skin on and bones in as our ancestors would not have wasted any opportunity for adding flavour. Lightly dust with salt and pepper and brown in the pan you’ll be using to cook the entire dish. Then set the chicken aside.
Slice the onion, dice the cured meat and crush the garlic. Pop all of them in a pan (with the oils from the chicken) and allow to sauté. Once softened, you’ll want to get the pan really hot and de-glaze with a little brown vinegar. Add the rosemary, sage and thyme, and then coat all of the meat with a good quality wine. For a dish traditionally made in northern Italy, use a white wine, and for a dish that feels more at home in the olden southern Italy, use a red wine.
When the chicken is falling off the bone, your dish is done. Garnish with any veg you see fit and finish with fresh herbs that are in season.