ItalianTuscan
Tuscan-Style Chicken Cacciatore
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Tuscan chicken cacciatore, rich with garlic, herbs, olives, mushrooms, and tomato. This is a Sunday dish full of flavor, made the rustic way with a generous base of garlic and a bouquet of wild herbs.
- Cook
- 1h
- Difficulty
- medium
Ingredients
19 items- 1 pcsChickenone whole chicken, cut into pieces
- Flourfor dusting the chicken; can substitute with rice flour if gluten-free
- 5 pcsGarliccrushed and chopped
- Extra Virgin Olive Oilabundant, as needed
- 1 pcsChili Pepperone chili pepper, chopped
- Guanciale(optional) — a few slices, cut into cubes
- Red Winefor deglazing; can substitute with white wine
- Cherry Tomatoescherry tomatoes, cut in half
- Tuscan OlivesTuscan olives, as needed
- Dried Porcini Mushroomsdried porcini mushrooms, soaked for 20 minutes
- Acqua dei Funghistrained mushroom soaking water, used for cooking
- Tomato Passatatomato passata, as needed
- 1 tbspTomato Pasteone tablespoon of tomato paste
- Saltto taste
- Pepperfreshly ground black pepper, to taste
- Nepitellawild lesser calamint, for the bouquet garni
- Sagefresh sage leaves, for the bouquet
- 2 pcsBay Leavesbay leaves
- Thymefresh thyme sprigs, for the bouquet
Method
- Clean the chicken: remove the feet and head, cut it in half, then cut into pieces.
- Dust the chicken pieces lightly with flour.
- Prepare the aromatic base: crush and chop 5 cloves of garlic.
- In a large casserole, add plenty of extra virgin olive oil, the chopped garlic, and chopped chili pepper.
- Optionally, add some slices of guanciale cut into small cubes.
- When the garlic is golden, add the chicken pieces and brown them on all sides.
- Deglaze with red wine (or white wine if preferred) and let the alcohol evaporate.
- Meanwhile, soak the dried porcini mushrooms in water for about 20 minutes.
- Cut the cherry tomatoes in half.
- Add to the chicken: Tuscan olives, the soaked and squeezed porcini mushrooms, the cherry tomatoes, tomato passata, and a tablespoon of tomato paste.
- Season generously with salt and black pepper.
- Add the strained mushroom soaking water to the pan.
- Cover and cook for about 40 minutes to 1 hour, stirring occasionally.
- Prepare a bouquet garni with wild nepitella (lesser calamint), sage, two bay leaves, and thyme.
- After the chicken has cooked for some time, add the bouquet garni to the pot, cover, and continue cooking.
- Once cooked, remove the bouquet garni, plate the chicken with plenty of sauce, and serve.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
