November in Abruzzo can be confusing weather-wise. For example during the day it can be warm enough to eat outside: Three days ago the temperature was 20 degrees and I sat outside eating lobster at lunchtime. However when the evening comes the temperature drops and with no cloud cover it can be quite cold, so lunch is often light fare with evening dinner being warming dishes.
Yesterday my OH said “You’ve not made pollo cacciatore for a while, so I decided that, that would be this evening’s dinner. Now every Italian nonna has her version of this popular dish, and looking online many recipes vary with there being no definitive one. So I thought I’d share mine.
Ingredients: 6 chicken thighs, 200 ml stock, 2 onions, 4 garlic cloves, 25 g anchovies, 750 ml passata* 50g of sofritto** 150g pitted green olives 40 cl red wine and seasoning.
First add the wine to a dish and add to this 1 tsp cinnamon, 1 tsp garlic salt, 1 tsp black pepper and a sprig of rosemary. Add the chicken to the marinade and leave in the fridge for a couple of hours.
Next chop the onions and sauté in olive oil, add a pinch of salt to draw out the moisture; I find the salt stops the onions browning too quickly. When translucent add the garlic and sofritto and fry for a couple of minutes then add the stock. I use chicken stock, but a vegetable one is good. Add to this the passata and a good pinch of herbs of your choice; I add fresh rosemary from the lane and dried oregano. Bring to the boil them simmer for 10 minutes then set aside to cool.
After 2 of 3 hours remove the chicken from the marinade and dry it off and coat in flour. Add a splash of olive oil to a pan and fry the anchovies until they break up: these add natural saltiness but no fish flavour. Fry your chicken for a few minutes on both sides to seal it and add to the pot of cacciatore sauce. Add the remaining wine and the olives and reheat on the hob to start reducing the liquid. Let it simmer until you see one defined line of sauce on the edge of the dish. You can then set it aside until you’re ready to finish the cooking.
It seems quite labour intensive, but as they say, if it’s worth doing, it’s worth doing well. The pot is finally put in the oven at 180 degrees (fan) for 45 minutes, remove the lid for the last 15 minutes of cooking and serve with vegetables of your choice. Tonight we’re having it with polenta to create that ultimate comfort food.
* I use my own home made passata but shop bought is okay.
** Sofritto in Italy is finely chopped onion, celery and carrot, I buy it frozen.