Chicken Cacciatora - Hunter Style

Valerio Nucci's version of this classic dish with a Piemeontese influence in the use of butter. There are many Cacciatora recipes and the flavour can be quite different. For example, in the south of Italy, 'cacciatora' would always have chilli in it. Valerio's is a simple, mildly flavoured dish, easily done at home. Serves 6

Method

Take the 6 Marylands or cut whole chicken into pieces through the bone as described below in Chicken Fricassee recipe

Finely dice the onions, celery and carrot

Skin, seed and dice the tomatoes

Crush garlic

Soak porcini mushrooms in warm water

In a large pan, slowly fry the onions, garlic, celery and carrot in oil and butter until soft. Add the chicken, seal and brown on all sides. Season

Add white wine and reduce completely

Add bayleavves, tomato, porcini mushrooms and the water strained from the mushrooms

Add enough stock to cover chicken

Cover with lid and cook gently on a low heat (or in the oven) until tender (approx 1 1/2 hours). Add extra stock if necessary.

Adjust seasoning

Serve with freshly cooked polenta