Chicken stewed in tomato sauce

Chicken ‘cacciatora’ (which means huntsman’s wife) as well as being a staple of the Piedmontese cuisine can be found in many other Italian regions.When preparing this dish, it is essential to ensure that the main ingredient, the chicken itself, is suitable for its purpose.. Both older birds and young battery-reared birds should be avoided if possible.It can be prepared at any time of year with the difference being the herbs used according to the season in which it is prepared. Autumn and winter preparation require stronger tasting herbs such as sage and rosemary along with a side dish of polenta or creamed potatoes whilst spring and summer preparations require milder herbs such as basil, marjoram or mint and a side dish of sautéed vegetables or plain rice. The following recipe comes from the Monferrato area and there are many variants on this theme mainly from Provence and the Mediterranean areas which employ other vegetables, olives, capers, and different herbs. A word of warning, this dish can turn out very bland when using supermarket -bought tomato sauces.