Umbrian Chicken Cacciatore

Judith Hannemann — Sun, 12 Mar 2017 00:00:09 +0000

Umbrian chicken cacciatore gets it’s great flavor from herbs and olives. It’s easy to make in just one skillet!

Umbrian Chicken Cacciatore: A Change Of Pace

The standard chicken cacciatore we are all used to eating comes from the southern part of Italy.

But here we head north and savor the flavors of Umbria which is in the central part of the country. And Umbria’s version of this classic dish is quite different from what we are all used to eating.

This recipe tastes like it came from an upscale restaurant, but it’s pretty quick and easy too!

No Tomatoes And No Cheese

This delicious chicken doesn’t rely on tomatoes nor gobs of mozzarella cheese for it’s flavor. Simply put, it has neither of those ingredients.

You’ll be surprised to know that this dish gets it’s great flavor from the brined olives that’s in it! Of course the rosemary and sage add to the flavor as does the highly flavorful wine sauce it’s cooked in.

All the lovely herbs and aromatics infuse into the chicken while it braises. This will really spark your taste buds!

Use Fresh Herbs And Fancy Olives

OK, you all know that I’m a major advocate of using what you have in your pantry to prepare great meals, but this time I’m deviating from this mindset a tiny bit.

Since the flavor of the braising liquid is so important for the subtle taste it imparts to the chicken, it’s important to use fresh herbs in this. The ones that are dehydrated and sold in the jar won’t work well here because when they are dehydrated, they intensify in flavor. Especially the varieties used here; rosemary and sage. Fresh herbs produce a lighter and more lilting flavor and that’s what you want here, so bite the bullet and buy fresh. Remember, you can always air dry what’s left so you won’t be at any loss.

The olives you use are extremely important for the flavor. I used Kalamata and Castelvetrano olives–with the pit. Funny enough the flavor does come from the pit so it’s important. Using cocktail, Spanish olives or black olives won’t give this dish any oomph. Again, bite the bullet and buy the varieties I mentioned.

I’m as thrifty as the next guy, but it’s important to have the right ingredients and not to skimp. Trust me, you won’t be sorry!

A Family Pleaser

This is a meal even the kiddos will love. I’ve even heard that small children really liked it made as-is. One thing is that the juice is a bit on the tart side, so before serving, if you find it’s a bit too tart for you, then a tablespoon or two of honey can be added.

The Recipe

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