Cacciatore con pollo alla griglia – Dutch oven
Italy and Italian cuisine in particular often appeal to the imagination. It makes me long for those warm summer evenings where the delicious Italian food combined with a nice glass of wine provides some memorable moments. However, we often don’t realize that the Italian kitchen also has some cozy winter dishes. This Cacciatore con pollo alla griglia, an Italian classic among hunters, is a good example. By the way, this hunter dish is not difficult to make, in my local Lidl I quickly found all the necessary ingredients to get started. Leading to a nice recipe to reveal some more information about one of the 2 big projects that are planned for this year. Curious? Let me take a moment to share more information.
Disclosure: Recipe for @lidlbelgium. This post may contain affiliate links. All opinions expressed are personal and sincere.
“Why don’t you make some movies of what you do?” A question I’ve been asked on a regular basis over the past year. Until a few months ago, my answer was consistent: “No, that’s nothing for me.” Why?” Honestly? I didn’t like the idea. Not that I don’t want to be in the picture (although the uncertainty around it does play a role), but mainly because of the time it takes to create a blogpost like this. It allready takes quite a lot of time to come up with recipes, make them, shoot them, write them, …. I didn’t want to delve further into the editing process of a vlog. Until my youngest son’s graduation party at kindergarten (yes, that’s celebrated over here). Fortunately as it turns out. I got to talk to some parents. As fathers do, it soon turns out we have common interests like beer, good food, even better beer, …
Contacts are made and conversations continue afterwards. To the point where Olivier of “Cine Touch media” proposes to bundle our passion and make some videos together, his passion for cinematography and my passion for BBQ. When such pieces of the puzzle coincide you can hardly refuse. Moreover, the fun part of this blog is pushing boundaries and facing challenges. And so things got rolling! With trial and error (you can take that literally), we have finally managed to kick of this project. We hope it will turn out to be a series of fun movies (in dutch so far, tell us if you want to see that change over time). With thanks to Stoffel from “De Koekedoze” in Heule by the way, who let us borrow his beautiful garden for the shooting days and regularly provides us with a delicious coffee. Originally the plan was to start before Christmas 2019. A crash with the bike and the corresponding elbow fracture held us back from getting started.
A few weeks ago the time had finally come. The number of hours I spent on weighing and weighing which recipe I would use to get started, is more than you could imagine. Did it have to be a classic (they always do well), or something special and culinary? Would there be enough interest to watch what I had in mind? And so on. In the end I decided to just do what I felt like. That’s after all what it’s all about. I started this blog to share what I love, not to share what I think others want to see (though you allways hope it might be interesting to some others in the end). The Cacciatore con pollo alla griglia immediately came to mind. A tasty recipe that has its origins in Italian cuisine. Some time ago I made this delicious chicken stew for an Italian night catering session. However, due to the hustle and bustle and the lack of light in the evening, it never came online until today. Time for a change I thought!
Cacciatore con pollo alla griglia is, as mentioned in the introduction, is a classic among Italian hunters. Cacciatore literally means “Hunter style”. Like many Italian dishes, numerous versions of cacciatore have been developed. There’s a version with rabbit, a white wine version, red wine version, sometimes mushrooms, … In the southern countries they often use red wine while more north a white wine is used to make the cacciatore con pollo. For this session we dive into the southern version using red wine. What the cacciatore stews have in common is the use of tomato sauce, paprika, olive oil, garlic and green herbs. I add some olives and mushrooms for a full rich flavor. Since hunters usually don’t have a fancy BBQ, I decided to approach the feeling for this dish by working on open fire with the Dutch oven. Once you’ve made the stew there’s a delicious garniture you can use to give this smoky stew a nice little punch (it also works great on different types of pasta). This secret ingredient is called gremolata and is made with lime zest boosting the refreshing subtle acidic flavors in the meal.
In the accompanying movie you can see how I worked to prepare this Italian stew on the fire. You might not understand what I’m saying but the recipe down below might be a help. I am curious what you think of this new project. I’m already excited. If you are, then I would like to read a reaction under the video. Don’t forget to subscribe to my channel so you’ll be informed about new episodes. Although unfortunately it will take a few weeks before we can make a new movie (trial and error…) A lot of BBQ enjoyment!
- 250 gr. fresh pappardelle
- 4 chicken legs
- salt and pepper to taste
- 2 tbsp olive oil
- 1 onion
- 4 to es garlic
- 1 yellow pepper
- 1 red pepper
- 1 large carrot
- 250 gr. mushrooms
- 1 jar of black olives without their stones
- 5 sprigs of thyme
- 1 Tbsp oregano
- 100 ml red wine
- 500 gr. canned tomatoes
- 150 gr. fresh roma tomatoes
- chili flakes according to your own preference
- 50 gr. grated peccorino
- 1 tsp grated lime peel
- 3 tbsp finely chopped parsley
Make a marinade by mixing the rosemary, thyme, 1 crushed clove of garlic pepper and salt with some oil. Rub the pieces of chicken thoroughly and grill on high heat (+-250°C) until the chicken turns golden brown. Then place them on the side of your fire so that they can continue cooking and catch smoke on a lower heat source..
Place a dutch oven on the fire. Quarter the olives-, chop the onion and shallot and crush the garlic. Fry them together with a spice roll in some olive oil until they are glassy.
Place the peppers between the burning logs until they are blackened. Meanwhile, peel the tomatoes and cut into pieces. Once blackened, the skin of the sweet pepper is easily peeled off and has a deep sweet and delicious taste.
Cut the carrot into fine cubes and roasted peppers into strips. Add to the onion and stir well.
Quarter the mushrooms and fry them in a pan until they have a nice golden brown colour. Add to the onion.
Deglaze with red wine and add the tomato together with the chicken legs. Let it simmer until the chicken thighs almost fall apart. Remove the spice roll and season the sauce to taste with salt and pepper.
Cook the pasta according to the instructions on the packaging. Drain the cooking liquid and serve with the Cacciatore con pollo alla griglia. Finish with some fresh gremolata and parmesan cheese.