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Cacciatora con pollo alla griglia

Cacciatore con pollo - Italian hunter stew

Both the Italian kitchen and BBQ are still too often linked with summer. With this cacciatore con pollo alla griglia we'll try to change this perspective. I prepared this grilled chicken stew with a hint of smoke on the fire bowl in order to maximize the experience of the hunters.
Course Main Course, One pot meal, pasta
Cuisine Italian
Keyword bbq, cacciatore, campfire cooking, chicken, Coldsmoked, Dutch oven, Grilled, Hunter, one pot meal, recipe, Smoky, stew
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients

  • 250 gr. fresh pappardelle

Cacciatore con pollo

  • 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

Gremolata

  • 50 gr. grated peccorino
  • 1 tsp grated lime peel
  • 3 tbsp finely chopped parsley

Instructions

  1. 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..
  2. 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.
  3. 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.
  4. Cut the carrot into fine cubes and roasted peppers into strips. Add to the onion and stir well.
  5. Quarter the mushrooms and fry them in a pan until they have a nice golden brown colour. Add to the onion.
  6. 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.
  7. 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.

Have a nice meal!