Chef Carm cooks up chicken cacciatore, a classic Italian dish and personal comfort food of his growing up.
1 whole roasting chicken, backbone removed, cut into 8 pieces
3 tbsp each extra virgin olive oil and butter
1 medium yellow onion, coarsely diced
1 carrot, peeled and coarsely diced
1 celery stalk, coarsely diced
400 grams or 8 canned San Marzano tomatoes chopped (one can)
1 cup water or chicken stock
¼ cup coarsely chopped flat leaf parsley
2 fresh sprigs rosemary
salt & pepper
Heat olive oil and butter in a large deep skillet over medium-high heat. Add chicken to pan in batches and sear on all sides until deep golden brown, turning frequently. Transfer brown chicken to a bowl.
Add onion, celery, and carrots to pan. Cook, stirring frequently for about 5 minutes until softened and onions are translucent. Season with salt and pepper.
Stir in tomatoes and 1 cup water or chicken stock. Add parsley and rosemary, bring to a boil, reduce heat to low, cover and simmer for about 45 minutes until chicken is tender and cooked throughout.
Serve ladled over roasted potatoes, pasta or polenta.