Chicken alla cacciatora translates loosely as chicken hunter-style. It was named in honour of the hunter's wife who would traditionally cook it the night before a hunt.
This is Nonna Ida’s version which she makes without tomato.
This recipe requires marinating: overnight in the fridge is best to really bring out the flavours, but several hours will also do.
500 g chicken thighs, cut into quarters
1 garlic clove
2 or 3 basil leaves, sliced thinly
½ cup white wine
pinch of salt and pepper
1 bay leaf
½ cup extra virgin olive oil
Let’s start cooking
Crush the garlic clove with a knife. Remove its skin and place in a large bowl, set to one side.
Cut basil into thin strips and place in the bowl with the garlic.
Add the chopped chicken thighs, wine, bay leaf, olive oil, lemon juice and the lemon skin that was squeezed of its juice to the bowl. Using your hands, mix all the ingredients together, thoroughly coating the chicken. Cover the bowl with cling film and place in the refrigerator overnight to marinate.
The next day, remove the chicken from the fridge to cook. Remove the lemon from the marinade. Place chicken and marinade in a large pan, frying over a medium heat until the meat is cooked through and browned slightly.
This dish is often served with a leafy green leafy salad or potato salad.
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