Welcome to Tuscany
As the golden Tuscan sun dips beneath the rolling hills, casting an enchanting glow over the picturesque landscape, I can’t help but reminisce about the countless culinary adventures we’ve shared in my authentic chicken cacciatore cooking class here. Tuscany, with its rich history, vibrant culture, and of course, its divine cuisine, has always been close to my heart.
Today, I want to share a piece of this magical place with you – a delicious recipe for an Authentic Chicken Cacciatore cooking class that will transport your taste buds to the heart of Italy. And that’s why I created a chicken Cacciatore Cooking class, ’cause the subject is really mouth-watering and requested.
Whether we come to your villa in Tuscany for cooking courses or private chef service, or you come to our cooking school near Lucca, Chicken is one of the most studied ingredients in the kitchen. I’m also learning about it from the Paul Bocuse Institute book that I’m currently reading.
An authentic Chicken Cacciatore, or “pollo alla cacciatora” in Italian, is a cherished and time-honored dish that hails from the heart of Italy. Its name, which translates to “hunter’s chicken,” offers a glimpse into its rustic origins. Traditionally, this dish was prepared by Italian hunters using locally available ingredients like chicken, tomatoes, bell peppers, mushrooms, and aromatic herbs.
The result is a delightful combination of flavors, making it a true taste of Italy. In this recipe, we’ll guide you through the preparation of an authentic Chicken Cacciatore that celebrates the rich heritage of Tuscan cuisine.
Authentic Chicken Cacciatore Recipe
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 4 leaves fresh basil
- 1/2 teaspoon dried thyme or 2 fresh sprigs
- 1 bay leaf
- 1 jar of green olives preserved in oil 12oz
- Season the Chicken:
- Season the chicken thighs and drumsticks with salt and black pepper.
- Sear the Chicken:
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
- Well, now add the chicken pieces, skin side down, and sear them until they are browned on both sides. This should take about 4-5 minutes per side. Once browned, remove the chicken from the skillet and set it aside.
- Saute the Aromatics and Peppers:
- So, in the same skillet, add the chopped onion, and minced garlic. Cook for about 5 minutes, or until the vegetables begin to soften.
- Add Tomatoes:
- It’s time to pour in the diced tomatoes, and if using, the red wine. Stir to combine.
- Season and Simmer:
- Add now the dried oregano, dried basil, dried thyme, and bay leaf. Stir everything together.
- Return the seared chicken to the skillet, placing the chicken pieces on top of the vegetables and tomato mixture.
- Simmer and Cook:
- Finally, bring the mixture to a simmer, then reduce the heat to low.
- Cover the skillet and let the chicken cook for about 30-35 minutes, or until the chicken is fully cooked and tender.
- Adjust the Seasoning:
- Taste the sauce and adjust the seasoning with salt and black pepper as needed.
- Well now, at the end of a Cacciatore chicken cooking class, we serve this delicious dish:
- Well, serve the Chicken Cacciatore as a main course with roasted potatoes or fresh salad
- Garnish with fresh basil leaves and fresh parsley if desired.
This authentic Chicken Cacciatore is a celebration of Italian culinary traditions and is certain to transport your taste buds to the rolling hills of Italy. Buon appetito!