John Benotto, Conegliano, Treviso
Although there are many recipes for a Cacciatore, you will be very impressed with this one because of its simplicity and flavour.
(Yield: 4 servings)
¼ cup extra-virgin olive oil
1 whole chicken, duck or pheasant,
cut into pieces (leaving skin on)
1 onion (finely chopped)
1 celery stalk (diced)
1 carrot (diced)
½ green pepper (diced)
1 teaspoon each, salt and freshly ground pepper
⅛ teaspoon cinnamon
1 rosemary sprig
16 ounces stewed tomatoes
1 teaspoon tomato paste
6 ounces dry white wine
12 ounces water
1 teaspoon pesto (optional)
1. Warm half the oil in large skillet over medium heat until slightly smoking.
2.Brown chicken, duck or pheasant pieces on all sides and place pieces in a 9x13 oven casserole dish.
3.Add remaining oil to skillet and sauté all vegetables until tender (approx. 5 minutes).
4.Add salt, pepper, cinnamon, rosemary, stewed tomatoes, tomato paste, white wine and water. Add pesto if desired. Once it is boiling, lower heat to a simmer for 5 minutes.
5.While cooking vegetables, preheat oven to 350°F.
6.Pour vegetables into casserole dish to cover the meat.
7.Roast in oven, uncovered, for 1½ hours. Add more water or wine as necessary.
Traditionally served over polenta (page 308) or rice (page 306).