Tuscan Chianti Chicken Cacciatora

My Tuscan Chianti Chicken Cacciatora

There's something about the idea of spending a week in a villa in Tuscany that really appeals to me. The landscape looks beautiful, from rolling Italian countryside to the sandy beaches, the small medieval towns to the cities of Pisa and Florence, where I'd love to go sightseeing some day.

Having a villa would mean getting away from it all - I imagine a rustic farmhouse overlooking vineyards, sitting at a big wooden table with my husband as we tear into fresh bread and let a bottle of Chianti breathe.

I love the flavours from this region, from zingy lemons (and limoncello) to the earthy taste of truffles when they are grated over dishes. The red wines from this region are smooth yet spicy and Italian olive oil is renowned world wide.

I also like the simplicity of food from Tuscany. Pasta might just be served with a little oil and butter - when freshly made pasta is that good, why disguise it with a sauce? The best Tuscan food is locally produced and enjoyed according to the season; chicken is free range (probably wandering around the rustic farmhouse of my imagination) and mushrooms are foraged for.

There re two other things that stand out to be about Tuscan cooking. Food is about family, and typical dishes are prepared in large quantities to serve a big family around the kitchen table. It is also traditionally peasant cooking - in other words, cheap and not wasteful. Some of the best known Italian dishes are things that use cheaper cuts of meat, are bulked out with cannellini beans, use up stale bread (panzanella), and using local herbs and vegetables to bring out the natural flavours of the dish. These days rather than being something that is done through necessity, due to lack of money, this is something that many cooks aspire to - natural flavours coming through, cooking more economically and feeding a whole family with a robust, filling meal.

I was genuinely thinking of looking into booking a Tuscan villa for our holiday next year when I was invited to enter a competition run by To Tuscany, a website that specialises in villa rentals in that very region. It must be fate!

They asked me to create my own Tuscan-inspired recipe using typical flavours and influences from Italy, so I started to brainstorm a list of ingredients. I also thought about all the things I described above - cheaper cuts of meat, bringing out natural flavours, and a meal that could be cooked in large quantities if needed, and came up with this recipe for chicken cacciatora.

Cacciatora means 'hunter' in Italian and this is a kind of hunter's stew - perhaps something that would be waiting when they returned home from a day's hunt. It traditionally uses chicken, game or rabbit, and is cooked in a tomato-based sauce, sometimes with wine added, featuring onion and garlic, sometimes carrot or red peppers - there are various versions.

I decided to make mine even more Tuscan, if such a thing is possible, by making Chianti wine an important feature of the dish (Chianti is in Tuscany, if you didn't know). Italian olives stood out to me as a good addition, both for the colour that they give the dish and the different flavour and texture. I love balsamic vinegar and how it can bring out the flavour in dishes so decided to add a splash; my sauce was going to based on tinned tomatoes and the wine, with bay leaves and rosemary for flavour (and again they look great in the dish, though remove the bay leaf before serving).

Finally for a more modern, more indulgent twist, I sprinkled a little grated mozzarella on top of each chicken thigh just before serving, allowing it to melt - the cheese has a subtle taste but adds a little creaminess that is otherwise missing from the dish and to me just seemed to be the finishing touch. Serve the cacciatora with a hunk of fresh bread and a green salad - and the rest of the Chianti of course!

 

Tuscan Chianti Chicken Cacciatora - an original recipe by Caroline Makes

To serve four, you need:
4 large chicken thighs
pinch of salt salt
pinch of ground black pepper
1/2 bottle of Chianti
1 tbsp. olive oil
100g diced pancetta
2 bay leaves
sprig of rosemary
2 cloves garlic, peeled and crushed
a large handful of green Italian olives
400g tinned tomatoes
generous dash of balsamic vinegar
pinch of smoked paprika
1 tsp dried oregano
50g grated mozzarella

Season the chicken and marinade in the wine for at least one hour or overnight if possible.

 

Heat the oil in a large frying pan and fry the chicken, in batches if necessary, until browned. Add the pancetta to the pan and fry until starting to brown.

Preheat oven to 180C. Transfer the chicken and pancetta to an ovenproof dish with the wine marinade. Mix in the tomatoes, garlic, olives, bay leaf and rosemary. Add a splash of balsamic vinegar, a pinch of smoked paprika and the oregano and cover the pot with a lid.

 

 

Bake in the oven for 1.5 hours; for the last 10 minutes of cooking time add the grated mozzarella on top of the chicken.

 

Serve with green salad, fresh crusty bread and the chianti and enjoy.

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I want to win a week in one of your Tuscany villas!

Liver Stew - for cats!

I am a mad cat lady- I only have one cat, but she's the love of my life (along with my husband of course). I feel bad sometimes that I don't have more time to spoil her but she does seem to be quite happy.

Not long ago I decided I would treat her to a home-cooked meal - and I don't mean giving her some leftover chicken off our plates (which does happen). I've actually got a little cookery book called Cat Treats - and it's all about cooking for your cat!
Of course, anything a cat can eat, a human ought to be able to eat too - it just might not be the most palatable to our tastes. I posted a picture of this liver stew on Facebook and a friend commented that it just needed some bacon and onions and would be really good!

(By the way if you didn't already know, onions and garlic can be toxic for cats.)

I bought some liver in the supermarket when it was reduced to mere pence - I hate liver so put it in the freezer knowing it was always destined for the cat!

To make 2-3 portions of this liver stew, you need:
100g liver
1 tsp sunflower oil
3 tbsp. water
15g peeled, cooked potato
1 tbsp. crème fraiche
1 tsp freshly chopped flat-leaf parsley

Cut the liver into small cubes and fry in the oil. Let it brown, then add the water and cook for two minutes over a medium heat.

Mash the potato and mix into the pan along with the crème fraiche and parsley. Allow to cool - it's not good to give this to your cat hot, but I did let her have it when it was slightly warm, and she absolutely loved it!

 

 

Beef and Black Bean Stew

Having a slow cooker is very useful, as it means I can put something on in the morning and come home to a meal that would have taken ages to cook otherwise. In the spirit of the World Cup, I found a Brazilian recipe for a beef and black bean stew.

I had a packet of cubed stewing beef that I put in the slow cooker along with half a can of black beans, a large squeeze of tomato puree, a small squeeze of garlic puree, a quarter of a teaspoon of chilli powder, half an onion (chopped) and two cups of water.

I put the slow cooker onto 'auto' setting, which means it cooks for about 4 hours then keeps the food warm until you are ready to eat.

I served it with some Jersey royal potatoes and vegetables, though I guess rice might have been more traditional.

I'm sending this to Chris at Cooking Around The World for his World Cup challenge.

Coca-Cola Bayou Gumbo

 

As I've mentioned before, I bought a recipe book called "Cooking with Coca-Cola" when I was on holiday in America last year. I've already made this "Perfect Brisket" and wanted to try another savoury recipe, and this time went for fish.

 

Bayou gumbo is traditionally a Cajan dish; a bayou, for those who don't know, is a body of water in a low-lying area and are common to the area around the Mississippi and Louisiana in particular. A gumbo is a kind of stew, that can be meat but is often shellfish; it originated in Louisiana. This recipe uses Coca-Cola to flavour the broth; I adapted the recipe however to use the fish that I had available - it asks for 'fish fillets' and crabmeat, so I used tinned crab, a white fish fillet from the freezer and a piece of salmon. The recipe also needed a cup of clam broth - I have no idea if you can get hold of that in the UK - and okra, which I've never eaten and didn't fancy trying on this particular occasion! So here's my version of the recipe:

 

To serve two:

1 white fish fillet

1 salmon fillet

1 small tin crabmeat

1 cup chicken stock

1/2 cup Coca-Cola

tin of chopped tomatoes

3 cups cooked rice- or one pouch of microwaveable rice!

1/2 onion, chopped

 

 

Cut the fish into pieces



 

Put the fish and all the other ingredients in a deep pan, apart from the rice.

Bring to the boil and simmer for 10-20 minutes.  Season.

Serve with rice - and that's it!

This was a tasty and easy dinner; I couldn't particularly taste the cola but I guess that's the idea!