What kind of dish is this?
This is an Italian dish that seasons chicken with garlic and herbs and adds nuances with wine.
It is a dish made by Italian hunters around the 15th and 16th centuries.
Today, red dishes made with tomatoes are famous.
But in Rome, they don’t use tomatoes.
Chicken is brought to Italy by Alexander the Great in the 4th century BC.
Because it was a delicacy, it was a food that only some people could eat.
But, breeding becomes easier over time.
By the 15th and 16th centuries, it had lost its value and was eaten by many people.
※ There is another theory.
At the time, cacciatora is one of the dishes naturally born from the hunter’s living environment.
・They cooked prey and chicken brought back by the hunter and ingredients collected by their wife.
・Hunters cooked and ate while traveling because they can be easily cooked outdoors.
Details are unknown, but it may have been born in this way.
There are various variations for each region.
This time I made it with reference to the Roman style recipe.
Not only delicious, but also refreshing and good aftertaste.
It would be best to eat it with bread or pasta, but I was impressed with the good compatibility with rice.
In addition, you can enjoy various flavors depending on the wine used because it is refreshing seasoning.
Recipe of Roman Style Pollo alla cacciatora
- 2 tbsp olive oil
- 15 g garlic
- 300 g chicken
- 1/2 onion / chopped
- 1/2 carrot / chopped
- 75 g olive
- 15 g capper
- 100 g favorite mushroom
- 200 ml white wine
- 2 rosemary
- 2 laurel leaves
- Free salt
- Free pepper
- Stir fry garlic and chicken in olive oil. Until the color changes.
- Add the onions and carrots. Until you like it.
- Add olive, capper, favorite mushroom, white wine, rosemary, laurel leaves, salt and pepper. Mix. Cover and cook over low heat for 20 minutes.
- Adjust the taste with salt and pepper .Finish.