Chicken Cacciatore

 

This recipe came originally from Gary Rhodes across Italy.  Sadly Gary Rhodes died just after he completed the series, where he was able to get Italian chefs to show him the 'root' recipes of classic dishes.  

The recipe has no tomatoes in it, and it is important to use chicken on the bone.  I usually make this with chicken legs.  I keep an herb jar with the mixture of dried herbs, with salt and chilli added and use it for lots of recipes.  I also usually add some black kalamata olives to the dish before the end as well as at the end.  Use a dry white wine, not a sweet one.

How to make it:

Firstly, choose chicken on the bone, season this with a mixture of dried herbs with salt and a little chilli added.  Fry this until deeply golden and crisp in a good amount of good quality olive oil, then remove from the pan.

Add in diced onion, carrot and celery along with crushed garlic and fresh rosemary & sage sprigs.  Cook until tender, then add the chicken back.  

Add a generous amount of dry white wine and deglaze the pan.

Turn the temperature down to a simmer and cook until the chicken is about to fall off the bone.  Add in a good handful of black olives to finish the dish & cook for a couple of minutes more.

Enjoy!