Chicken cacciatora style

Spaghetti all'Amatriciana is celebrated throughout Italy and can make a great starter or even main course on its own. Ever since Abbruzzese shepherds began the tradition of eating this spicy pasta after a day in the chilly mountain air, the cooking process has always begun with the rich smell of a fatty piece of pork bubbling in the pan. Italians traditionally make Amatriciana sauce with Guanciale, salt-cured pork jowl which is similar to flat pancetta, but not as lean, and therefore has a richer, more voluptuous feel to it.

Cacciatore means ‘hunter’ so Chicken cacciatore is designed to feed someone that really needs feeding. This is real Italian comfort food but for me the combination of the tomatoes with the chicken is what gives the meal its magic.

There is a restaurant in Verona is called ‘Il pero d’oro’ (The Golden Pear) and one the main reasons my friends go there is for the pear with red wine dessert. I’m addicted! After my first visit I started a process (which is still going on….) of learning how to perfect this recipe. It still doesn’t taste as good as my first time at ‘Il pero d’oro’ but I think you’ll enjoy this.

Copyright 2012 Laura Pirani