Hunter’s Chicken Cacciatore

Hearty and humble by Italian tradition, our Hunter’s Chicken Cacciatore fills the kitchen with comforting aromas. Bone-in thighs are seared to golden, then slow-braised in tomatoes, Calabrian chili, and warm notes of cinnamon, rosemary, and clove. Flavours that honour Old World roots, finished with unmistakable Okanagan excellence.

This depth of spice and savoury mushroom finds its perfect match with Merlot from our Terroir or Reserve Collection. Each bottle reflects the same philosophy as our cuisine: honour the land, craft with intention, and let character shine.

Recipe

Yield: 6 Portions | Suggested Pairing: Mission Hill Terroir Collection Merlot

Ingredients

• 1kg bone-in chicken thigh
• 2 red onions, diced
• 50ml Calabrian chili paste
• 2 clove garlic, minced
• 4 tomatoes, peeled/diced
• 500ml red wine
• 500ml chicken stock
• 100ml olive oil
• 250gr mushrooms
• 1 cinnamon stick
• 1 rosemary sprig
• 5 cloves, ground
• 2 bay leaves

Method

1. Using vegetable oil over high heat, thoroughly brown chicken pieces in large casserole then remove and set aside.
2. In the same casserole on medium heat, sauté onion, garlic, mushrooms and spices in olive oil until aromatic. Add tomato and chili paste and continue to sauté until the colour deepens. Then, deglaze with wine and stock.
3. Bring to a simmer and adjust seasoning before returning the chicken to the mix. The liquid and vegetables should come about halfway up the chicken (not completely covering it)
4. Braise for 3 hours at 250°F or until meat is tender and pulls away from the bone easily.
5. Garnish with generous amounts of shaved hard cheese and enjoy with grilled bread or Italian egg noodles.