Although I like the idea of nouvelle cousine, I am a fan of homey, comfort food (especially in this season). I dare say that every Italian family has a version of this recipe; as per title this is my mom’s; incidentally I remember getting home for supper and being welcomed home by the mouth-watering scent of my mum’s chicken cacciatore, bubbling away on the stove, waiting for us to dive in.
- 1 pound (450g) chicken
- 2 Tbsp butter
- 1/2 cup all-purpose flour
- 1 small red onion
- 1 tsp minced garlic
- 2 fresh sprigs rosemary (1 Tbsp dried one)
- 1 cup dry red wine
- 1/8 cup Bristol Cream
- Italian ciabatta or your favourite loaf of bread (you do not want to leave a single drop of sauce in the plate)
Skin the chicken (you know my view on this subject), chop it coarsely and pat it dry. Melt the butter in a heavy based, large, pan. In a large freezer bag place the flour, the chicken and shake to coat evenly; transfer to the pan, ensure the meat has space around each bit or instead of browning will stew; if necessary do this process in separate batches. Once all the chicken is browned remove from pan and discard the fat.
Sweat the chopped onion in a little butter; once translucent and tender return the chicken to the pan. Add the garlic, the rosemary, mix well and cook for 5 minutes, add the wine and cook for at least half hour, checking the wine level, adding more as needed.
Once the chicken is cooked, if you insert a knife in the flesh juices should run out clear, add the Bristol Cream and cook until completely evaporated.
Transfer to a warmed serving plate; serve with sliced ciabatta and Garlic Butter Roasted Mushrooms.