Chicken Main Italian

Chicken alla cacciatora

Name: Chicken alla cacciatora
Yield: 6
Cuisine: /italian
Ingredients: 30g dried forest mushrooms; 120ml olive oil; 6 chicken Marylands (leg and thigh portions), jointed; 2 onions, finely chopped; 2 cloves garlic, finely chopped; 2 tsp finely chopped red chilli; 3 tbs chopped sage; 500g button mushrooms, sliced; ½ cup (140g) tomato paste; 1½ cups (375ml) red wine; 4 cups (1 litre) chicken stock or water

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by Guy Grossi

Oct 20, 2018

“Serve this with sourdough bread” - Guy Grossi. This is an edited extract from Cellar Bar by Guy Grossi (Lantern, a Penguin imprint, $49.99).

30g dried forest mushrooms
120ml olive oil
6 chicken Marylands (leg and thigh portions), jointed
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tsp finely chopped red chilli
3 tbs chopped sage
500g button mushrooms, sliced
½ cup (140g) tomato paste
1½ cups (375ml) red wine
4 cups (1 litre) chicken stock or water

Method

1.

Soak the dried mushrooms in 1 cup (250ml) warm water for 1 hour.
2.

Preheat the oven to 200°C. Heat half the olive oil in a flameproof casserole over medium-high heat, add the chicken and cook for 8-10 minutes until golden brown all over. Remove and set aside. Discard the fat from pan.
3.

Reduce the heat to medium and heat the remaining olive oil in the casserole. Add the onion, garlic, chilli and sage and cook for 3-5 minutes. Scoop the dried mushrooms out of the soaking liquid, then strain the liquid into a container and reserve. Add the soaked mushrooms to the casserole, mix well, add the button mushrooms, cook for 5 minutes, then stir in tomato paste and cook for 2 minutes. Deglaze the pan with red wine and bring to the boil, then add reserved soaking liquid and stock or water. Bring back to the boil, then reduce the heat and simmer for 10 minutes. Return the chicken to the pan, cover with a lid or foil, transfer to the oven and bake for 35-40 minutes until the chicken is tender. Serve with sourdough to soak up the juices.