Cacciatore is an Italian word for “hunter” and this dish was named after dishes prepared by hunters during the old days where they prepare their meats “hunter-style” meaning it is stewed for a long time (due to the meat tenderness of wild animals) with tomatoes, onions, mushrooms, herbs, capsicum and wine.
If you have been following my blogs you might have read something similar to this recipe which is called Chicken Chasseur, a French version of this great stew. They might look the same but the Italian counterpart is good with bread or pasta while the French version is good with potatoes.
1 packet fettuccine
600g deboned chicken thighs, cut into bite sized pieces
300g button mushrooms
800g tomatoes, chopped
1 cup chicken stock
1 cup white wine
2 tsp dried oregano leaves
1/4 cup basil leaves, chopped
1/2 cup flour
2 tbsp tomato paste
1 large green capsicum, chopped
1 onion, chopped
4 garlic cloves, minced
freshly ground black pepper
- Cook fettuccine according to instructions. Drain then set aside.
- Season chicken with salt and pepper then dredge into the flour.
- In a pan add olive oil and then add chicken, cook until brown on each side. Remove from pan then set aside.
- Add mushrooms and stir fry for 2 minutes. Remove from pan then set aside.
- Add garlic, onions and capsicum then stir fry until onion is tender.
- Add tomato paste, tomatoes, white wine, oregano and chicken stock, bring to a boil. Simmer in for 20 minutes or until sauce becomes thick and reduced.
- Add the chicken, mushrooms and basil then simmer for 10 more minutes.
- Pour sauce on top of pasta, and then serve with parmesan shavings.