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Roman-Type Rooster Cacciatore – Leite’s Culinaria


Earlier than making this dish, basic tomato-based hen cacciatore by no means actually registered on my radar. And if I had been on some type of culinary Jeopardy, I’m unsure I may even let you know the substances within the dish past hen and, perhaps, tomatoes.

So, I approached this pared-down hen cacciatore recipe with out preconceived notions. And, boy, am I certain glad I did. As a result of this blew away The One and me. Really. We didn’t count on the hen to be so falling-apart tender, to have a zing of acid from the vinegar and bass notes of umami from the anchovies. (Which, by the way in which, are an absolute should. Don’t skimp, or I’ll hunt you down….)

We loved this lighter, cleaner model of cacciatore a lot that we made it twice in a single week. And we agreed that it deserves a spot in our entertaining menu rotation.

It’s a cinch to make (with substances you in all probability have in your fridge and pantry), and takes all of 90 minutes (largely hands-off time), which provides you time to whip up a salad or aspect dish. Or, even higher, to place up your ft and knock again a cocktail or three.

Buon appetito!

David Leite's handwritten signature of 'David.'David Leite's handwritten signature of 'David.'
david caricaturedavid caricature

Why Our Testers Beloved This

The testers adored the tender, fall-off-the-bone hen this recipe produced and liked that it made for a “delicious, simple dinner” with minimal effort.

What You’ll Must Make This

Ingredients for Roman-style chicken cacciatore--chicken, garlic, rosemary, anchovies, lard, white wine vinegar, and white wine.Ingredients for Roman-style chicken cacciatore--chicken, garlic, rosemary, anchovies, lard, white wine vinegar, and white wine.
  • Rooster–You may have your butcher break down a complete hen into 8 items, or you may make this with a mixture of bone-in hen thighs, drumsticks, and halved bone-in hen breasts.
  • Lard or olive oil—Up to now, it was extra economical to cook dinner with lard (pork fats) moderately than costly olive oil. Lard has the next smoke level than olive oil and imparts a delicate taste to recipes. Both works right here, however I urge you to make use of lard.
  • White wine—For finest outcomes, use a dry white wine, akin to Pinot Grigio or Sauvignon Blanc. Candy wines will alter the flavour of the dish.

Tips on how to Make This Recipe

Garlic cloves and rosemary sprigs in a skillet; chicken pieces browning in the same skillet.Garlic cloves and rosemary sprigs in a skillet; chicken pieces browning in the same skillet.
  1. Season the hen items throughout with salt and pepper. Warmth the lard or oil in a big skillet or braising dish, then add the garlic and rosemary. Let cook dinner till aromatic, then take away from the oil and put aside.
  2. Fry the hen within the oil, turning often, till golden brown throughout.
A person adding liquid to a skillet of browned chicken pieces; browned chicken pieces in a skillet with garlic and rosemary.A person adding liquid to a skillet of browned chicken pieces; browned chicken pieces in a skillet with garlic and rosemary.
  1. Pour within the vinegar and wine and convey to a boil. Let it cut back for a couple of minutes.
  2. Add the anchovies and return the garlic and rosemary to the pan. Cowl and simmer till the hen is tender and pulls away from the bone.
A serving of Roman-style chicken cacciatore on a white plate with sautéed greens on the side.A serving of Roman-style chicken cacciatore on a white plate with sautéed greens on the side.

Frequent Questions

What’s Cacciatore?

The place does the naming conference cacciatore, which in Italy is extra historically known as “alla cacciatora,” come from? The authors clarify that “cacciatora” means ‘hunter’s spouse,’ and in occasions previous, she would’ve needed to rustle up a effervescent sizzling pot from something her hunter hubby dragged residence from a hunt. 

Over time, it turned a moniker for a stew of combined meats, often cooked with tomatoes, wine, and herbs. This dish in all probability dates all the way in which again to historic Rome, when tomatoes hadn’t been introduced ashore from South America, and meals had been typically flavored with herbs, vinegar, and a splash of garum, the pungent anchovy sauce. 

The hunter’s catch may very well be rabbit, hen, lamb, guinea fowl (which has a lot taste), and even meaty fish akin to swordfish or monkfish. There you could have it. Good chit-chat on your subsequent banquet the place this spectacular but simple recipe is the centerpiece.

Can I make this with boneless hen?

I like to recommend sticking with bone-in hen items when braising. The bones assist to maintain the meat tender and add taste to the dish, and, in consequence, you’re much less more likely to have dry, overcooked hen.

Useful Ideas

  • Use a skillet, Dutch oven, or braiser sufficiently big to carry the entire hen comfortably.
  • Don’t crowd the pan when frying the hen items, and work in batches, if essential.
  • This recipe is appropriate for gluten-free and dairy-free diets.

Storage and Reheating

You may retailer the cooked hen cacciatore in a sealed container within the fridge for as much as 4 days. Reheat in a braiser, skillet, or Dutch oven on the stovetop over low warmth till warmed by.

What to Serve With This Recipe

I recommend serving this basic Italian hen recipe with some creamy polenta and a few blanched spinach or charred greens. This time round, I charred some recent rainbow Swiss chard. It had simply the correct amount of bitterness to steadiness the dish.

A platter of Roman-style chicken cacciatore with a serving on one plate and a plate of sautéed Swiss chard on another plate.A platter of Roman-style chicken cacciatore with a serving on one plate and a plate of sautéed Swiss chard on another plate.

Extra Excellent Braised Rooster Recipes

Write a Overview

If you happen to make this recipe, or any dish on LC, think about leaving a assessment, a star score, and your finest picture within the feedback under. I like listening to from you.–David

I had the same dish whereas in Rome, and it modified my life. I’ve been trying to find a Roman cacciatore recipe ever since.

That is very shut, though the one in Rome had an assortment of olives.  Positively a unbelievable dish and actual proof of Rome’s historic secret weapon–the anchovy.

Vincent

Stop your display from going darkish

  1. Don’t crowd the hen–Use a skillet, Dutch oven, or braiser sufficiently big to carry the hen items comfortably. When frying the hen, don’t crowd the pan and work in batches, if essential.
  2. Dietary–This recipe is appropriate for gluten-free and dairy-free diets.

Serving: 1 portionEnergy: 236 kcalCarbohydrates: 1 gProtein: 14 gFats: 18 gSaturated Fats: 6 gMonounsaturated Fats: 8 gTrans Fats: 0.1 gLdl cholesterol: 63 mgSodium: 157 mgFiber: 0.02 gSugar: 0.2 g

Diet data is mechanically calculated, so ought to solely be used as an approximation.

Recipe © 2015 Katie and Giancarlo Caldesi. Photographs © 2024 David Leite. All rights reserved.


Recipe Testers’ Critiques

This model of hen cacciatore with out tomatoes has actually gained me over. What I liked about this model was the austere remedy. 

I attempted this with guinea legs and thighs and once more with simply bone-in, skin-on hen thighs. I believe it’s simpler to show the smaller items within the pan for the browning, which you wish to be very thorough, as that is the one time they’ll be capable to choose up shade. I additionally made certain that when completed browning, the pores and skin aspect was going through up so that they’d retain as a lot crispness as attainable.

Use your finest anchovies and very nice vinegar and wine. Subsequent time, I’ll additionally make a pleasant batch of primary polenta.

Scrumptious hen and lovely pan juices with out a lot fuss. This recipe produced a delicious, simple weekend dinner for us. I made a decision to make use of hen drumsticks to make it even less complicated to organize and extra economical.

It took all of 45 minutes for the hen to turn into fall-off-the-bone tender, and the pan juices tasted shiny with the vinegar with out being sharp. The aroma of rosemary was pretty.

I served the hen with sautéed inexperienced beans, and the sauce and garlic had been loved with heat ciabatta bread. I shared this dish with the identical taster, who additionally had Rooster with 40 Cloves of Garlic. We liked each equally!

We actually loved this Roman model of Rooster alla Cacciatora. The flavour of the rosemary, garlic, and vinegar got here by completely.

Searing the hen for 10 minutes gave it a beautiful golden shade and imparted nice taste. We used a white Bordeaux wine. I served the hen with sautéed zucchini and roasted pink potatoes.


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