As you may know, Freddie, our chef has been invited to cook for an Arabian State royal family during the Feast of Ramadan. A great privilege but on the other hand we have had to turn down a number of disappointed clients, both old and new who would have liked Freddie to cook for their special occasions.
On a lighter note, we recently had to come up with a simple meal using ingredients from a small supermarket on the island of Kalamos in the southern Ionian and which could be easily prepared and served on an 11mtrs sailing boat.
Spaghetti con Pollo dei Cacciatore
We gathered this recipe during a stay on the island of Ischia some years ago. It’s a typical robust southern Italian dish and was being prepared in front of us by the husband of the housekeeper to the farmhouse in which we were staying.
You choose if you prefer to serve the chicken pieces at the same time as the spaghetti and sauce or separately, as it was served to us.
Season and brown some chicken pieces in good olive oil. We like to use thighs and breast pieces but you can joint a whole chicken and add the carcase for extra flavour.
Meanwhile blanch, skin and remove the seeds from two of the best tomatoes you can find. Cut into pieces.
Add two finely chopped garlic cloves and a chopped medium onion to the pan with the chicken until they start to turn colour.
Add a little oregano and a glass of white wine.
Add the chopped fresh tomatoes together with a tin of chopped tomatoes and cook for a further 15 – 20 minutes.
Keep the sauce warm and serve the chicken with a little of the sauce and a small side salad.
Meanwhile, cook some spaghetti and serve with the remaining sauce.