My souperinspiration: Chicken Cacciatore with Portobello and Sage
Pollo alla cacciatore is a traditional Italian hunter-style stew. This was inspired by my trip to Italy in 2012, travelling through the rolling hills of Tuscany. The hunters of Southern Italy would eat this at the end of a long, bitterly cold November day and I suspect it would be made from rabbits rather than chicken. There are many variations of this recipe depending on which region of Italy you are making it, but it always combines the harvests of the forests with herbs, wine, tomatoes and muhrooms. Our version is made from marinated chicken braised with country vegetables amply flavoured with tomatoes, mustard and parmesan cheese. Portobello mushrooms, bursting with the essence of red wine, added an intense earthy flavour and meaty chew, while sage gives a mellow woodsy flavour. Truly a hunter’s fare.
Chicken Cacciatore wtih portobello and sage
A wheel of Parmagiano Regiano which has been aged for 2 years
Market fresh produce
The rolling hills in Tuscany
Oils, Spices and dried herbs at the market
Ingredients: marinated chicken, portobello mushroom, red bell peppers, green bell peppers, potatoes, carrots, tomatoes, celery, leek, thyme, sage, mustard, red wine, parmesan cheese, garlic and onions.
Condiment: sour cream.