Chicken Cacciatore

Italian Grandma Gina

Gina shares with us her wonderful recipe for Chicken Cacciatore in the video below.

The word “Cacciatore”  means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is a small salami that is seasoned with only garlic and pepper.

A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and chopped coarsely) is typically added to the pan along with rosemary and a half cup of dry red wine. Bay leaf may be used, along with chopped carrot to give extra sweetness.

The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.

Hunter’s chicken (Cacciatore) is a chicken dish that is a part of Italian cuisine. It shares the same name with other dishes from around the world, yet each national version is very different, with each sharing only the name, and the use of chicken as a primary ingredient.