Chef Joe Wojakowski,
Fort Garry Hotel
‘Cacciatore’ means hunter in Italian and this hearty chicken dish returns to its roots with an aromatic tomato sauce full of earthy flavours.
1 Tbsp dried porcini mushrooms
1 cup warm water
8 chicken thighs, on the bone
1 Tbsp minced garlic
3/4 cup tomato purée
1 cup tomato stock
3 Tbsp finely minced fresh Italian parsley
salt and pepper
1. In a small bowl, re-hydrate mushrooms in warm water for 30 mins.
2. Using a slotted spoon, remove mushrooms and chop finely.
3. Strain remaining liquid through a damp paper towel to catch any grit. Reserve mushrooms and liquid separately.
4. Season chicken with salt & pepper.
5. In a large skillet coated with oil, add chicken skin side down. Brown for 8-10 mins.
6. Turn chicken and cook for approx 2 mins.
7. Transfer chicken onto a plate. Pour off all but one Tbsp of fat.
8. Return skillet to moderate heat.
9. Add garlic and cook until it starts to colour.
10. Add 2 Tbsp of parsley and sauté briefly.
11. Add mushrooms, tomato purée, stock and reserved liquid. Bring to a simmer.
12. Return chicken skin side up. Cover and reduce heat to low. Cook for 20-30 mins or until chicken is no longer pink.
13. Transfer chicken to a warm plate. Boil sauce on high heat until it thickens.
14. Spoon sauce over chicken. Top with remaining parsley.
Yield 4 servings