Braising Part VI
Chicken Cacciatora

Chicken Cacciatora is the Italian version of the French Chicken Chasseur.  Both are braised fowl cooked hunter style.  Braised chicken dishes are wonderful because they are easy to make and flavorful.  They can be made ahead and stored in the refrigerator for several days, where they develop even more flavor.  There are many versions of Cacciatora; mine is adapted from The Food of Italy.

Ingredients for Vegetable Base
1 1/2 tablespoons olive oil, approximate measure
1 large onion (1 cup), finely chopped 
3 cloves garlic, minced or crushed
1 celery stalk, finely chopped
5 oz. pancetta or 3 pieces of cooked bacon (1/3 cup), finely chopped
1 1/3 cups button mushrooms, thickly sliced (I love mushrooms so I used 2 and 1/2 cups)

Ingredients for Chicken and Tomato Sauce
1 1/2 tablespoons olive oil, approximate measure
8 chicken thighs, skin removed, or one whole chicken, cut into 8 pieces
1/3 cup dry vermouth or dry white wine
2 cans, 14 oz. each, chopped tomatoes, or whole tomatoes (you chop them)
1/4 teaspoon brown sugar
1 oregano sprig or 1/2 teaspoon dried oregano
1 rosemary sprig or 1/2 teaspoon dried rosemary.
1 bay leaf
1/4 cup spring water
a few grinds of sea salt
a few grinds of black pepper

Since I like neither the texture nor the appearance of braised chicken skin, I remove it.  It is a matter of taste; so suite yourself.  Also, I like braised chicken thighs; they hold up to the braising process well and have good flavor.  Again, that is a matter of taste.  You can use any 8 pieces of chicken:  4 thighs and 4 legs, or one whole cut up chicken.

Vegetable Base
In a good size casserole (I use a 4.5 quart LeCreuset round oven), heat about 1 1/2 tablespoons of olive oil to medium-low.  Add the onion, garlic, and celery, and sweat (cook over low to medium-low heat), stirring occasionally, until the onion is golden, about 6 to 8 minutes. 

Add the pancetta or bacon and mushrooms.  Turn up the heat to medium and sauté, stirring occasionally, for 4 to 5 minutes.  Then remove to a bowl and reserve.  A high heat spoon spatula works great for this.

Chicken and Tomato Sauce
Add about 1 1/2 tablespoons of olive oil to the casserole.  Let heat.  Then add the chicken pieces, as many as the casserole will hold with room between the pieces.  Grind some sea salt and pepper over each as they cook.  Brown each piece for approximately 3 minutes per side, turning once.  Remove browned pieces to a bowl.  When all are browned, remove any excess fat from the bottom of casserole with a spoon.  Add vermouth or white wine and deglaze the casserole (scrape up all brown bits into liquid).  Cook until liquid has almost evaporated.

Add the tomatoes, sugar, oregano, rosemary, bay leaf, and 1/4 cup spring water.  Bring to a boil, then stir in the vegetable-pancetta/bacon mixture.  Add the chicken.  Cover and let simmer for 20 minutes, or until chicken is tender.

If liquid is too thin, remove the chicken and boil the liquid until it thickens.  Then add chicken back in.  Discard any herb sprigs, and flavor with sea salt and pepper.  If available, garnish with a few oregano sprigs.

I do not thicken the tomato sauce.  I serve the chicken in a large bowl with pasta.