POLLO ALLA CACCIATORA
Braised Chicken
The earthy flavours in this casserole really call out to their hunter origins. I love this version in particular as it utilises the mushrooms that are in season. For me, a chicken that has been pasture-raised suits the dish best. We like to use Milking Yard and Hollyburton Farms so we can source fuller flavoured and ethically grown chicken. A great alternative is rabbit as its rich gamey flavour stands up well to the hearty braise.
Serves 6
Ingredients
30 g dried forest mushrooms
120 ml olive oil
6 chicken marylands (leg and thigh portions)
2 onions, finely diced
2 cloves garlic, chopped
2 teaspoons chopped red chilli
3 tablespoons chopped sage
500 g button mushrooms, sliced
150 g tomato paste
1½ cups (375 ml) red wine
1 litre chicken stock or water
Sourdough, to serve (optional)
Method
Preheat the oven to 180°C (fan-forced).
Trim the ox cheeks of any sinew and gristle. Heat 50 ml of the olive oil in a flameproof casserole dish over medium heat and sear the cheeks in batches until dark in colour. Remove to a plate or tray.
Heat the remaining olive oil in the same pan, then add the onion, celery, carrot, spices, garlic, sage and bay leaf and cook until very rich in colour. Add the tomato paste and cook for a further 5 minutes, making sure to stir often so that it doesn’t catch.
Return the beef to the pan, pour in the red wine and add enough water to cover. Stir well. Season with a little salt and pepper and cover. Bake for 2 hours or until the meat is tender.
Remove from the oven, then transfer the meat to a plate and leave it to rest for a few minutes. Using a fine strainer and the back of a ladle, push the vegetables through the strainer back into the liquid to thicken the sauce. Return the meat back to the thickened sauce and gently reheat if necessary.
For the parsnips, peel and cut them into 5 x 2 cm batons. Place them in a roasting tray and coat with the olive oil. Season with salt and pepper and roast for about 30 minutes or until tender.
To serve, spoon the cheek onto a plate and cover with some sauce. Place the parsnips around the cheek and serve immediately.