This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good.
It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day.
There are two schools of thought regarding the chicken. I use boneless skinless chicken thighs, but some prefer a bone-in thigh or an entire chicken cut up to add flavor. While I understand this, I find it very messy as the chicken falls off the bone and the bones end up in the final dish and I feel it’s hard to eat. If that’s not an issue for you, then go for it.
Ingredients:
2 lbs Chicken Thighs, boneless skinless.
1/2 cup of Pancetta
3-4 Tbsp Olive Oil
1 Onion, chopped
1 Red Pepper, chopped
1 Carrot, chopped
1 stalk Celery, chopped
5 cloves Garlic, minced
1/2 cup Marsala or white Wine
1/2 cup pitted Kalamata Olives.
2 Tbsp Capers
2 packages Mushrooms, sliced – optional.
2- 28oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.
1 sprig fresh Basil
1 tsp Oregano
1 Bay Leaf
1 tsp Thyme
1 tsp Chili Flakes
Salt and Pepper
Parmesan Cheese
Preparation:
Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides.
Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine.
Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better.
Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.
The Louisville Chef 