Camp Oven Chicken Cacciatore with Olives

Camp Oven Chicken Cacciatore with Olives and Tomatoes

The camp oven chicken cacciatore with olives and tomatoes is a hearty and flavourful dish that reflects the wonderful blend of rustic Italian culinary traditions and the outdoor spirit of Australian bush cooking. This article explores the history and origins of chicken cacciatore, its cultural significance, and how using a camp oven enhances this classic dish, making it a perfect choice for outdoor gatherings in Australia.

The Origins: A Story of Chicken Cacciatore

Chicken cacciatore is a traditional Italian dish, known for its rich flavours and comforting qualities. The term "cacciatore" means "hunter" in Italian, indicating the dish's rustic and hearty nature.

• Historical Roots: Chicken cacciatore has its origins in rural Italy, where hunters would prepare this meal using available ingredients, such as chicken or rabbit, and slow-cook it with tomatoes, herbs, and vegetables.
• Regional Variations: Different regions in Italy have their versions of cacciatore, often influenced by local ingredients. Some versions include mushrooms, while others prefer capers or olives to add depth of flavour.
• Cultural Significance: The dish has become a symbol of rustic Italian cuisine, embodying the tradition of cooking with fresh, simple ingredients to create a meal that is both rich in flavour and comforting.

**Example:** The enduring popularity of chicken cacciatore across different regions highlights its adaptability and rustic charm, making it a staple in Italian households and beyond.

Camp Ovens: Perfect for Cooking Cacciatore in the Bush

The camp oven, or Dutch oven, is an ideal tool for preparing chicken cacciatore outdoors. Its design and versatility make it perfect for achieving tender, flavourful chicken through slow-cooking.

• Even Heat Distribution: Cast iron camp ovens provide even heat distribution, ensuring that the chicken and vegetables cook uniformly and develop a rich, savoury sauce.
• Durability and Versatility: The robust construction of camp ovens allows for various cooking methods, including braising and stewing, making them well-suited for the rugged conditions of bush cooking.
• Enhanced Flavours: Cooking cacciatore in a camp oven over an open fire can impart a subtle, smoky flavour to the dish, enhancing its overall taste and adding a rustic charm.

**Example:** Using a camp oven to prepare chicken cacciatore with olives and tomatoes allows outdoor enthusiasts to enjoy a hearty, flavourful meal while embracing the authenticity and charm of bush cooking techniques.

Key Components: Chicken, Olives, Tomatoes, and Herbs

The combination of chicken, olives, tomatoes, and fresh herbs creates a dish that is both aromatic and deeply satisfying.

• Chicken: Chicken serves as the base of this dish, providing a tender, protein-rich foundation. It is typically browned before being slow-cooked with the sauce to enhance its flavour.
• Olives: Olives add a touch of saltiness and depth to the dish, complementing the natural sweetness of the tomatoes and providing a robust, Mediterranean flavour profile.
• Tomatoes: Fresh or canned tomatoes are essential in cacciatore, as they form the heart of the sauce, infusing the dish with a sweet, tangy, and rich taste.
• Herbs: Fresh herbs, such as rosemary and oregano, are essential for enhancing the aromatic profile of the cacciatore, contributing to its irresistible flavour.

**Example:** The interplay of tender chicken, savoury olives, sweet tomatoes, and aromatic herbs results in a dish that is both flavourful and comforting, making it an ideal choice for outdoor dining.

A Dish that Celebrates Tradition and Outdoor Cooking

The camp oven chicken cacciatore with olives and tomatoes is more than just a meal; it is a celebration of culinary traditions and the joys of outdoor cooking. This dish embodies both heritage and creativity, making it a cherished choice for gatherings in nature.

• Community and Connection: Preparing and sharing cacciatore in an outdoor setting fosters a sense of community, bringing people together to enjoy a rich, hearty meal amidst the beauty of nature.
• Cultural Significance: This dish represents the fusion of traditional Italian cooking with Australian bush cooking techniques, reflecting the diverse and dynamic nature of Australian cuisine.
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  Camp Oven Chicken Cacciatore with Olives

  Camp Oven Chicken Cacciatore with Olives is a flavourful and hearty dish, perfect for outdoor cooking. This traditional Italian recipe combines tender chicken with tomatoes, olives, and herbs for a savoury meal.

  Ingredients

  • 4 chicken thighs, bone-in and skin-on (approximately 1 kg / 2.2 lbs)
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red capsicum (bell pepper), sliced
  • 150 grams (5.3 oz) button mushrooms, sliced
  • 1 cup (240 ml) dry white wine
  • 1 can (400 grams / 14 oz) diced tomatoes
  • 1/2 cup (120 ml) chicken broth
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1 bay leaf
  • 1 cup (150 grams / 5.3 oz) pitted black olives
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

  Equipment

  • Camp oven (Dutch oven), approximately 4.5 litres (5 quarts)
  • Heat-resistant tongs
  • Fire gloves
  • Wooden spoon or spatula for stirring
  • Mixing bowls
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

  Instructions

  1. Preparing the Campfire

  • Set up your campfire or portable gas burner. Ensure you have enough coals or a steady flame to maintain consistent heat.
  • Place the camp oven over medium heat to preheat for about 10 minutes with the lid on.

  2. Browning the Chicken

  • Season the chicken thighs with salt and black pepper.
  • Heat the olive oil in the preheated camp oven.
  • Add the chicken thighs, skin side down, and brown on both sides. This should take about 5-7 minutes per side. Remove the chicken and set aside.

  3. Cooking the Vegetables

  • In the same camp oven, add the chopped onion and sauté until softened, about 5 minutes.
  • Add the minced garlic, sliced capsicum, and sliced mushrooms, and cook for another 3-4 minutes.

  4. Adding the Liquids and Herbs

  • Pour in the dry white wine and cook for a few minutes until it reduces slightly.
  • Add the diced tomatoes, chicken broth, dried oregano, dried thyme, and bay leaf. Stir to combine.

  5. Cooking the Chicken

  • Return the browned chicken thighs to the camp oven, submerging them in the sauce and vegetables.
  • Cover the camp oven with its lid and position it back over the campfire or gas burner.
  • Arrange hot coals on top of the lid to create an oven-like environment, ensuring even cooking.
  • Cook for approximately 45 minutes to 1 hour, or until the chicken is cooked through and tender.

  6. Adding the Olives

  • About 10 minutes before the chicken is finished cooking, add the pitted black olives to the sauce.
  • Stir to distribute them evenly throughout the dish.

  7. Serving

  • Once the chicken is cooked, carefully remove the camp oven from the heat using heat-resistant tongs and fire gloves.
  • Discard the bay leaf.
  • Garnish the dish with chopped fresh parsley.