Place the flour in a wide, shallow bowl or dish.If this predicament sounds familiar, whether you’re dining out or concocting Italian classics in your very own kitchen, trust me when I say cacciatore offers the best of both worlds.Īnd what could be better when you’re on the hunt for the perfect dinner? Print When faced with a choice, my indecisive brain often bounces between something decadent with rich red sauce or something chicken-based that’s light and perfumed with wine. You might find a similar stew on French menus as well, described as poulet chasseur (which again translates to “hunter’s chicken” in English). The red bell peppers not only add sweetness, which cuts the acidity of the tomatoes, but they magnify the crimson color of the sauce as well.įor me, cacciatore is the most foolproof choice when I’m scanning a massive Italian menu and just can’t make up my mind. And if you like your meals on the salty side, throwing in some briny olives really does the trick.Ī riff on the classic mirepoix, to keep this recipe straightforward, an onion, garlic, and pepper party was just fine with me.
#CHICKEN CACCIATORE RECIPE FREE#
If you have some on hand, feel free to add them. Typically, I adore the texture of mushrooms in a comforting stew-like meal, but I didn’t want to overcrowd the pan with more veggies in this case. I dig boneless skinless breasts, but they have a time and a place. Opting for bone-in split breasts also gives you a little extra insurance that the meat won’t become dry.ĭon’t get me wrong. However, I’ve run into several picky eaters who strictly stick to white meat, and for that reason, including both means everyone invited to devour this dish will be happy. Dark meat is a bit more forgiving if it’s overcooked, so thighs are what I reach for when a recipe calls for chicken to be simmered in a sauce. I was all out of pheasant, so I went with a more modern approach and used chicken. Theirs was likely centered around pheasant, rabbit, or other wild game. Rustic is what you make of it, using what you have available, whether that be freshly-nabbed protein and wild foraged mushrooms and herbs, or ingredients sourced for your favorite purveyors. Since it’s burly hunters who originally chowed down on something akin to the cacciatore that we know and love today during the Renaissance period, they likely didn’t swing into Whole Foods to pick up a fresh, free-range chicken. So we take what we know and go from there. When it comes to hunter-style Italian fare, there are countless recipes rolling around on the web for chicken cacciatore that claim to be the original. My secret is simple: I start with what I like. So, with many variations out there including mushrooms, olives, and all kinds of herbs, how do you know what to choose to construct your cacciatore? We’re talking big bursts of tomatoey bubbles, thick pieces of succulent chicken, and extra napkins to protect our shirts. The Italian word cacciatore translates to “hunter” in English, while in the food world, “alla cacciatora” denotes a meal prepared “hunter-style.” That being said, we’re clearly not talking about some dainty little dish here.
Traditionally, cacciatore is a hearty tomato-based braise of poultry, veggies, and wine, so you can count on all of the aforementioned ingredients making their way into the pot.
When I was first brainstorming to create my own version of this recipe, I knew there were several elements that were an absolute must. Unless, of course, you’re on a game show and the million-dollar question is which of the above is commonly made with capers.īut if what you’re after is an easy, one-pan, Italian-inspired meal that you probably already have all of the ingredients for on hand, chicken cacciatore is about to become your new BFF. From piccata to marsala to scampi and beyond, it’s understandable if you can’t remember the exact makeup of every single one. There are so many “classic Italian dishes” that it can be hard to keep up.
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