In popular cuisine, cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine or vermouth. Ingredients vary widely across regions in Italy and cab be adapted for individual tastes.
Heat half the oil in a large casserole dish.
Add the onion, garlic and celery and cook, stirring
occasionally, over a low heat for 6-8minutes.
Add the pancetta and mushrooms.
Increase the heat and cook, stirring occasionally, for
Spoon content of the dish on a plate and set aside.
Add the remaining olive oil and to the casserole dish and light
brown the chicken pieces in batches, season the chicken as they
Return all the Chicken pieces to the pan.
Add the vermouth and increase the heat and cook until the
liquid has almost evaporated.
Add the tomatoes, sugar and all the herbs along with 80ml of
Bring to the boil then stir in the reserved pancetta
Cover and leave to simmer for around 20mins.
Discard the sprigs of herb and serve over with good quality
rice or pasta.