Hunter’s Chicken and Clapshot
Once you become a farmer (and a hunter) certain things you never would have thought of before become hysterical. Like the idea of “Chicken Cacciatore” or Hunter’s Chicken. When chickens become part of your life, you start to imagine how a dish like this ever came to be, as “hunting” for chickens really makes no sense – there are very few wild chickens in the world, and raising animals for meat hardly equates to being a hunter. Historically, the dish seems to have been made with rabbit, which definitely makes more sense but it seems that even in Italy, where the dish originated, chicken is often used. For me it is just another reminder of how detached we are as a society from where our food actually comes from.
Semantics and doom aside, this dish is a definite favorite all over the world. In fact, the recipe I used to make this version of Hunter’s Chicken, is from one of my favorite cookbooks – Scottish Traditional Recipes: A Celebration of the Food and Cooking of Scotland.
A picture of the recipe even graces the front cover of the cookbook! However, this recipe seems to me to be a bit of a cross between the Italian Pollo alla Cacciatora and the French Coq au Vin. Perhaps because the Scottish and French had a very famous historical alliance, it is likely the Scots also learned about the cuisine and culture of the French. Since I was using a Scottish recipe for this dish, I decided to pair it with Clapshot – a mixture of mashed potatoes and golden turnips (or in this case a rutabaga), a classic Scottish side dish. I also used the Italian classic, Chianti wine to prepare the dish.
No matter the origins of this favorite dish, it is perfect hearty fare for the end of winter, or a quick spring cold-snap. The best is that most of you probably have all the ingredients already available in your freezer or pantry! Making this a quick and easy dish to prepare in a snap!
You can prepare it in a Dutch oven, cast iron skillet, or as I did, in my Tagine.
*This is also a good time to remind you, if you are interested in following my homesteading activities, please check out my blog Got Goats (and sheep too)? and the corresponding facebook page!
Hunter’s Chicken (adapted from Scottish Traditional Recipes)
INGREDIENTS:
2 TBS olive oil
1 TBS butter
Half a chicken (or 4 chicken portions, like whole legs)
1 large onion, thinly sliced
14 oz can of chopped tomatoes
2/3 cup of dry red wine
1 garlic clove, crushed
1 rosemary sprig finely chopped
4 oz. fresh field mushrooms (or portabellos), thinly sliced
Salt and pepper to taste
METHOD:
Heat oven to 350 F. Heat the oil and butter in the vessel you will be using to cook the dish. Add the chicken and fry for 5 minutes, remove chicken from the pan and drain in paper towels. Add the sliced onion to the pan and cook gently, stirring often for about 3 minutes, then stir in the tomatoes and red wine. Add the crushed garlic and chopped rosemary; bring to a boil stirring constantly. Return the chicken to the casserole, turn to coat with the sauce, cover with a tight fitting lid. At this point you can either keep it stove top and simmer for about 30-40 minutes, or you can add the mushrooms, season the dish with salt and pepper and place in the oven for about 45 minutes. Serve with Clapshot (see recipe below).
Clapshot (adapted from Scottish Traditional Recipes)
INGREDIENTS:
1 lb of potatoes
1 lb of rutabaga (swede)
¼ cup butter
¼ cup milk or cream
1 tsp freshly grated nutmeg
Salt and pepper
METHOD:
Peel potatoes and rutabaga, then cut into evenly small chunks. Place the cut vegetables in a pan and cover with water, add about a tsp of salt. Bring to a boil over medium heat, then reduce heat and simmer until both vegetables are soft, about 15-20 minutes. Drain the vegetables through a colander, return to the pan and allow the vegetables to dry out a bit over low heat, stirring often to prevent sticking. Melt butter with the milk in a small pan over low heat. Mash the dry potato and rutabaga mixture, then add the milk mixture. Grate the nutmeg and mix thoroughly, season to taste with salt and pepper.
Rosa - February 20, 2012 at 12:16 pm
That dish looks mighty delicious! The clapshot is wonderful. Yummy!
Cheers,
Rosa
City Share - February 20, 2012 at 12:27 pm
Yes, the name is funny isn’t it. I wonder if over time the transitioned from rabbit to chicken as more and more people lived in cities and weren’t out hunting for their own food? Whatever the reason, we love Chicken Cacciatore. It’s a great looking recipe. I had never heard of clapshot before, but we have made it many times. Thanks for providing us with a name for the dish.
Sherri Jo - February 20, 2012 at 1:28 pm
this looks and sounds so good! Yum to the 10th power!
Arlene (Mom) - February 21, 2012 at 10:46 am
Got to admit, I was intrigued by the name of the dish itself. Thank you for doing such a good job explaining it. It is not so mysterious after all. Ha ha. It looks quite yummy.
Miz Helen - February 21, 2012 at 11:51 am
Beautiful, I can smell it all the way to Texas! Hope you are having a warm and cozy day on the farm. Thanks for sharing!
Miz Helen
Deepa - February 21, 2012 at 1:17 pm
wow..tempting..nice blog ..I liked it a lot.
cheers,
Deepa
5 Star Foodie - February 21, 2012 at 1:51 pm
The chicken sounds super flavorful and I would love to try Clapshot , never had it!
Peter G | Souvlaki For The Soul - February 21, 2012 at 6:42 pm
Oh! This is so comforting Jenn…I do like the clapshot too!