Mmm, upscale hunting lodge...
Cooking 'cacciatore' means cooking 'hunter style'. In Italian cuisine, alla cacciatora refers to a dish that has been prepared "hunter-style" and that means with onions, tomatoes, red peppers, green olives,and herbs not to mention if you dried fruits like plums or apricots.
For this dish, you will need to buy six (or enough for each dinner guest) chicken thighs with the bone in and skin on. Its the rich flavor of the chicken as it cooks with the bone in and skin on which is necessary for this dish to be truly authentic 'hunter style'. Begin by searing the chicken thighs skin side down in 3 tbs of olive oil and the same amount of coconut oil on high heat. Turn over the thighs and brown the under side. Turn down the heat to med. and push the thighs to one side. Following the above ingredients, in the same skillet saute one large chopped onion and one red pepper, adding a drizzle of olive oil over the top. Cover and simmer on low heat until the onion and pepper are tender.
Next, you will want to add your dried herbs: basil, mint and oregano and even a sprig or two of chopped rosemary and chopped chive fresh from the garden. Add to that, two whole large tomatoes diced and 1/2 a cup of diced green olives and lastly, 1/2 cup of whole dried plums. Let this simmer for about 30 min, while you prepare you side of wide egg noodle pasta.
Once the pasta is tender, drain, rinse and then ladle onto a low lipped serving plater. Top with the chicken cacciatore. Its a meal you dream about over and over...
~ Tutti a Tavola!
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