Cacciatore, or alla cacciatora, means hunter’s style, since this dish is traditionally made in Italy with wild game like rabbit, boar or pheasant. In the U.S., it’s typically made with chicken: a whole chicken, cut into eight pieces and then seared in hot olive oil. Once browned, the chicken slowly cooks in a tomato sauce infused with fresh herbs and red wine. It’s a simple combination that yields deep flavor.
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In Italy, starchy dishes like polenta and pasta are typically served on their own as a first course, but if you’re being nontraditional, either would make a great accompaniment to this dish.
I don't know what went wrong but the dish turned out with a terrible flavor. A bad can of plum tomatoes? Although, they tasted ok in the can.Comments: I can't imagine Chic Cacc without some garlic and diced red peppers.Traditional spices should include basil, thyme,and maybe rosemary? Often the dry red or white wine is ameliorated with chicken broth. And how about caned cubed tomatoes in place of the plum. Sorry a lot of nit picking here. Later this week will try this recipe one more time as written.
Simple but excellent. This is a keeper.
Excellent. I would cut the chicken breasts in half as they took quite a bit longer to cook. I did not have twine and left the herbs loose, but next time would wrap them in cheesecloth. Served over papardelle. Loved by my family.
For something so simple, I did not expect this to be so delicious, but the sauce and meat are rich, perfectly flavored, and yummy. Browning the chicken takes a while-- have the splatter screen ready-- but otherwise this recipe is very simple and easy, with great results.
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