I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
You will also need a deep-sided sauté pan for this recipe.
Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.
Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.
Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
Remove the bay leaf, then season well and stir through the rocket/arugula.
Preparation time: 15 minutes plus 30 minutes for the pastry case
Chilling time: 40 minutes for the pastry case
Cooking time: 25 minutes plus 20 minutes for the pastry case
For the shortcrust pastry
225g (8 oz) plain flour/cake and pastry flour (2 cups less 2 tbsp)
pinch of salt
55g (2 oz) butter, chilled and cubed (¼ cup, or ½ stick)
55g (2 oz) lard, chilled and cubed (¼ cup)
3 tbsp ice cold water
For the filling
55g (2 oz) rocket/arugula
140g (5 oz) cooked salmon fillet OR
1 tin/can wild red pacific sockeye salmon, drained and any skin and bones removed
2 eggs, large (U.K.)/extra large (N.A.)
240ml (8 fl oz) crème fraîche (1 cup)
salt and ground black pepper
23cm (9 inch) quiche tin (a solid tin with a loose base)
For the pastry
Sift the flour and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle over the water and gently bring together. Tip onto a work surface and lightly knead into a ball. Wrap in cling film/wrap and chill for 20 minutes.
Roll out the pastry onto a floured work surface slightly larger than the quiche tin. Lift carefully into the tin, pressing the pastry down into the edges using the edge of your index finger. Run the rolling pin over the top of the tin to remove the excess pastry. Prick the base using the tines of a fork and return to the refrigerator to chill for a further 20 minutes.
Preheat the oven to 200°C (400°F) gas 6
Line the pastry case with baking parchment and fill with baking beans. Bake in the oven for 15 minutes then remove the baking beans and parchment. Return to the oven for a further 5 minutes.
Remove from the oven and leave to cool.
For the filling
Reduce the oven temperature to 180°C (350°F) gas 4
Remove the pastry case from its pan and carefully transfer to a baking sheet.
Roughly chop the rocket/arugula, discarding any thick stalks, and spread over the base of the pastry case.
Flake the fish and scatter on top of the rocket/arugula.
Now beat the eggs and crème fraîche together, using a hand held electric mixer, until combined. Then season. Gradually pour into the pastry case.
Bake for 30 minutes until the mixture has just set.