Domestic Travel
Chicken cacciatore
In Italian, cacciatore means “hunter”, with the cuisine term referring to a meal prepared “hunter-style.” So what better dish to have when you’re out on the road, or in the bush, than a delicious, warming chicken cacciatore?
Ingredients
- 3 tablespoons olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- 1 large onion, chopped
- 2 celery sticks, chopped
- 2 carrots, peeled, chopped
- 150 gm sliced pancetta, chopped
- 3 garlic cloves, crushed
- 125 gm button mushrooms, sliced
- 100 mL dry white wine
- 800 g can diced tomatoes
- ½ tsp brown sugar
- 1 tablespoons balsamic vinegar
- 1 tablespoons chopped fresh rosemary
- 1 bay leaf
- 150mL chicken stock
- 1 cup pitted Kalamata olives
- Chopped parsley
Method:
- Heat the oil in camp oven over medium-hot heat. Add chicken and brown all over. Set aside.
- Reduce heat to low. Add onion, celery, carrot and pancetta to the pan and cook for five minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
- Return chicken pieces to the pan, add the wine and simmer one to two minutes.
- Add the tomatoes, sugar, vinegar, herbs and stock. Allow to boil, then reduce heat to low, cover and cook for 20 minutes, stir occasionally. Add the olives and cook for a further 10 minutes.
- Transfer chicken to a heat-proof dish, then reduce the sauce over high heat for five to six minutes.
- Serve garnished with the parsley.
First appeared on the Ray’s Outdoors website. Visit them here for more camping advice.
Related links:
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