Literally translated, chicken cacciatore means "hunter's chicken" - it was a dish that could be cooked by hunters whilst they were out and about in the forest. The dish has big, bold flavours and is perfect for serving with polenta or Italian crushed potatoes.
- 1 medium chicken, whole, divided into legs, bones, wings and breasts
- 1 onion
- 3 garlic cloves
- 250g mushrooms
- 100g prosciutto
- Sprig each of rosemary, sage and thyme
- 25ml malt vinegar
- Red wine
- Salt and pepper
Season the chicken pieces with salt and pepper. Heat oil in a heavy saucepan and brown the chicken on all sides until golden.
Thinly slice the onion and mushrooms. Chop the prosciutto and mince the garlic cloves. Add the onion, mushrooms and garlic to the chicken and lower the heat, cooking gently until golden brown but not burned.
Add the prosciutto and cook for a minute or two, then add the vinegar and cook until there is no liquid left in the pan.
Add enough wine to cover, along with the rosemary, sage and thyme. Simmer for 1-2 hours until the chicken falls off the bone. If you like, before serving, lift the chicken from the sauce, remove the bones and shred the flesh, then place back into the sauce and simmer for half an hour to thicken. Season to taste.