Chicken Cacciatore, or “Pollo alla Cacciatora,” is a rustic Italian dish that translates to “hunter’s chicken.” This comforting meal is a staple in Italian cuisine, known for its rich flavors and hearty ingredients. Traditionally, it was made by hunters using whatever ingredients they could find in the woods, making it a versatile and adaptable dish. Today, Chicken Cacciatore is celebrated for its simplicity and depth of flavor, making it a favorite in homes and restaurants alike.
The Origins of Chicken Cacciatore
The origins of Chicken Cacciatore can be traced back to the rural regions of Italy, particularly in Tuscany and Umbria. The dish was originally prepared by hunters who would cook their game over an open fire, using fresh vegetables and herbs found in the surrounding landscape. The word “cacciatore” itself means “hunter” in Italian, reflecting the dish’s rustic roots.
Over the years, Chicken Cacciatore has evolved, with various regions adding their own unique twists. Some versions include mushrooms, olives, or even different types of meat. However, the core ingredients remain the same: chicken, tomatoes, onions, bell peppers, and a medley of herbs.
Ingredients for Chicken Cacciatore
- Chicken: Bone-in, skin-on chicken thighs and drumsticks are ideal for this dish, as they remain juicy and flavorful during cooking.
- Olive Oil: For browning the chicken and sautéing the vegetables.
- Onion: A yellow or white onion adds sweetness and depth to the sauce.
- Bell Peppers: Red and green bell peppers provide color and flavor.
- Garlic: Fresh garlic enhances the overall taste of the dish.
- Tomatoes: Canned diced tomatoes or fresh tomatoes can be used for the sauce.
- Red Wine: A splash of red wine adds richness and complexity to the sauce.
- Herbs: Fresh or dried herbs such as oregano, basil, and thyme are essential for flavor.
- Salt and Pepper: To season the dish to taste.
- Optional Ingredients: Mushrooms, olives, or capers can be added for extra flavor.
Cooking Chicken Cacciatore
Step 1: Prepare the Chicken
Start by seasoning the chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken pieces, skin-side down, and brown them for about 5-7 minutes on each side until they are golden brown. This step is crucial as it adds depth of flavor to the dish. Once browned, remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed, and toss in the chopped onion and bell peppers. Sauté them for about 5 minutes until they soften. Add minced garlic and cook for an additional minute until fragrant.
Step 3: Create the Sauce
Next, pour in the red wine, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Allow the wine to simmer for a couple of minutes before adding the canned tomatoes (or fresh tomatoes if using). Stir in the herbs and season with salt and pepper.
Step 4: Combine and Simmer
Return the browned chicken to the skillet, nestling it into the sauce. Cover the skillet and reduce the heat to low. Let the chicken simmer for about 30-40 minutes, or until it is cooked through and tender. The sauce should thicken and become rich and flavorful.
Step 5: Serve
Once the chicken is cooked, taste the sauce and adjust the seasoning if necessary. Serve the Chicken Cacciatore hot, garnished with fresh herbs if desired. It pairs beautifully with crusty bread, pasta, or polenta, allowing you to soak up the delicious sauce.
READ MORE: Making Torrone: A Step-by-Step Guide to Italy’s Traditional Nougat