The Italian word cacciatore translates to "hunter". In culinary terms, it refers to an Italian dish typically made with some type of game, onions, herbs, tomatoes, peppers, wine. Then, it’s slow cooked until the meat falls off the bones.
I was craving it this week, but didn’t have time for all that. I made a quicker version using chicken breast, and adding rich chicken bone broth to the sauce to incorporate the flavor of the chicken cooking for hours.
You will need:
2 whole chicken breast
Olive oil
1/3 cup guanciale, pancetta or bacon
2 garlic cloves minced
1/3 onion chopped
1/2 cup carrots chopped
1/2 cup celery chopped
Pasatta or tomato sauce
1 cup bone broth
1/2 cup red wine
Salt and pepper
Torn basil leaves
Grated Pecorino or Parmesan
Remove chicken from fridge and let sit for 15-20 minutes, then pat it dry. Cut into strips then slightly pound them to tenderize. Salt and pepper thoroughly.
In a large pot, heat enough olive oil to cover the bottom of the entire pan. Add the chicken, stirring until seared. Remove and set aside. In the same oil, add the guanciale cooking until crispy about 10 minutes. Add garlic, once golden brown add onion, celery and carrots. Stir until the vegetables are soft, pour in the wine. Let simmer for a few minutes for the wine to cook down then add passata and bone broth. Mix well then add the chicken. Place the lid on the pot, and allow to simmer for atleast 45 minutes. Serve with pasta and top with torn basil leaves and of course, some grated pecorino!
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