2021 Giro d’Italia - Stage 8: Foggia to Guardia Sanframondi
After three days along the Adriatic coast, the cyclists now move west across the lower-third of Italy, from a start in Puglia, ending in the hilly portion of eastern Campania. Campania is home to the original recipe of a famous and often-modified dish: cacciatore. It’s a simple dish, which makes sense. “Cacciatore” means hunter, so it’s essentially: chicken hunter-style. This dish is also known to be made with rabbit as they are abundant in the pastures and hillsides of Campania. The original recipe calls for juniper berries and porcini mushrooms (the most-expensive item for this dish). I learned all of this by referring to a cookbook I consult regularly when cooking for the Giro. As it turns out, while the book is a great resource of geography, regional culinary variations, and ideas, the recipes need a bit of work. They’re kind of clunky and the cooking steps and temperatures can be misleading. It’s frustrating in an otherwise masterful work. But, that’s why I am here for you. I go through recipes and figure out which ones are completed duds, studs, or just need some work - like this delicious, rustic meal.
Chicken Cacciatore
Pollo alla Cacciatora adapted from The Italian Regional Cookbook, Valentina Harris
2.5 lbs chicken thighs
6 tbsp olive oil
Onion, chopped
Carrot, diced
Large celery stalk, large dice
2 cloves garlic, minced
2 oz dried porcini mushrooms
¾ cup dry white wine
5 juniper berries
Bay leaf
28 oz canned whole tomatoes
3 cups chicken stock
Parsley
Heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with kosher salt and freshly ground black pepper. Place the chicken in the pan, skin-side down, and cook until browned on both sides, about 10 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium, and sauté the onion, carrot, celery, and garlic, with a pinch of salt, stirring occasionally, ensuring the vegetables don’t brown. Meanwhile, in a medium-sized bowl, cover the mushrooms with boiling water.
After the vegetables have gently sautéed, for about 15-20 minutes, stir in the wine, juniper berries and bay leaf. Reduce until nearly evaporated. Meanwhile, drain and chop the re-hydrated mushrooms.
Stir in the mushrooms and tomatoes with the stock and bring to a boil, stirring frequently to prevent sticking. When the sauce reaches a boil, return the chicken to the pan, skin-side up, along with any accumulated juices and reduce the heat to medium-low.
Braise the chicken, uncovered, for about 30 minutes, adding more stock to the pan, only if necessary, until the chicken registers 165 degrees.
Stir some parsley into the sauce. Spoon sauce onto a plate, place a chicken thigh on top and sprinkle with additional parsley.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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