This Italian hunter’s stew places a handful of Mediterranean components to work alongside rooster or, generally, rabbit. Gradual-braising the greens and rooster in a wine- and tomato-enriched sauce is a superbly easy solution to get the perfect out of acquainted components that you simply would possibly have already got within the fridge. It makes for a really comforting dinner.
Falling-apart rooster cacciatore
I like the coriander seeds rubbed into the rooster pores and skin, however go away them out in the event you’re a stickler for authenticity.
Prep 20 min
Prepare dinner 50 min
Serves 4
4 rooster legs (thigh and drumstick)
Salt and black pepper
1 tbsp coriander seeds (non-compulsory)
4 tbsp olive oil
1 crimson pepper, stem, seeds and pith eliminated, flesh reduce into skinny strips
1 inexperienced pepper, stem, seeds and pith eliminated, flesh reduce into skinny strips
2 crimson onions, halved, peeled and finely sliced
1 fennel bulb, outer leaves eliminated, the remainder finely sliced (or 3 sticks celery, finely sliced)
3 garlic cloves, peeled and finely chopped
1 handful recent oregano leaves, roughly chopped
240ml white wine
500g very ripe tomatoes, roughly chopped
Generously season the rooster. In case you are utilizing the coriander seeds, grind them in a mortar or spice grinder and rub all around the rooster with a tablespoon of the olive oil. You are able to do this the night time earlier than or an hour forward, however both manner carry the rooster to room temperature earlier than cooking.
Put a casserole or giant, deep-sided frying pan on a medium-high warmth and, as soon as sizzling, lay within the rooster legs pores and skin aspect down, and brown for 5 to 6 minutes. Flip over, fry for a couple of minutes till golden throughout, then switch to a plate.
Pour the remainder of the oil into the pan, adopted by the onions, peppers and fennel, season generously and cook dinner on a medium to medium-high warmth, stirring usually, for 10 minutes, so the greens collapse with out colouring. Add the garlic and oregano, cook dinner for a couple of minutes extra, then add the wine, flip the warmth proper up and simmer briskly for a couple of minutes. Lastly, stir within the chopped tomatoes.
Put the rooster legs again within the pan, cowl with a lid barely askew and go away to simmer gently for 35-40 minutes, till the rooster is tender and falling off the bone and the greens have melted right into a syrupy, silky mess. Serve with rice or boiled potatoes to take in the sauce.
The easy flex
This sauce is scrumptious with chunks of potato simmered in it as an alternative of rooster. Dot the completed braise with mozzarella and bake it for a closing 10 minutes for a luxurious, vegetarian supper.
UK readers: click on to purchase these components from Ocado
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