Chicken and Pumpkin Cacciatore

Cacciatore, literally meaning hunter in Italian, is a meal that hunters used to eat during their long, harsh journeys. Nowadays, we eat cacciatore simply because it is a wonderfully hearty meal that helps us get through the winter. Jamie Oliver explains how to make this classic.

Preheat the oven to 190 °C/gas mark 5. Peel the onion and cut it into eight wedges. Wash the leek and slice it together with the peeled garlic cloves. Place a large ovenproof casserole over a medium heat. Finely chop the pancetta, strip the rosemary needles from the sprigs, finely chop them and add them to the pan with 1 tablespoon of oil and the bay leaves. Keep stirring regularly for 2 minutes, then add the sliced garlic followed by the onion and leek, and cook for 10 minutes, stirring occasionally.

Stewing

Meanwhile, cut the unpeeled pumpkin (deseeded) or sweet potato (wash it first) into bite-sized pieces. I always trim the stalks and bottom edges off the mushrooms because it looks nicer – just throw the trimmings into the pan with the mushrooms and pieces of pumpkin or sweet potato. Remove the skin and place the chicken thighs in the pan. Pour in the wine, let it reduce briefly, then add the tomatoes and break them up with a wooden spoon. Half-fill the tins with water, swish them around, pour the water into the pan and stir well. Remove the stones and add the olives to the stew. Bring gently to the boil, place the pan in the oven and stew the cacciatore for 1 hour until beautifully thick, the pieces of pumpkin or sweet potato are tender and the chicken is falling off the bone. Season to taste with sea salt and black pepper and serve with bread for mopping up the delicious juices.

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Image: Jamie Oliver