Chicken cacciatore in my house is a summertime dish. Summertime months lead to fresh vegetables in an Italian garden – especially fresh tomatoes and peppers, -which make a perfect accompaniment for chicken. And yes, here in the Midwest we also have fresh green beans, which are not traditional, but can be added as well.
The method I developed for a light chicken cacciatore was originally posted on May 23, 2018 on the Learn Italian! blog for Stella Lucente, LLC and www.learntravelitalian.com. Below is an excerpt. Click on the link for the entire method!
I’d love to hear if you’ve tried this recipe, or if you have another way to make this famous dish!
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The recipe title, “One-Pot Italian Chicken Cacciatore,” refers to a type of meat stew made in Italy, presumably when a hunter would bring home a fresh catch. Or possibly, the hunter himself would make this stew with the one pot he had on hand while out in the forest. Exactly where the title comes from is no longer known, and many delicious variations of chicken stew are called “alla cacciatore”—meaning “as a hunter would make”—in Italy today.
For our Italian chicken cacciatore recipe, a whole cut chicken is cooked in one large skillet, using olive oil and fresh summer tomatoes and peppers. Although this dish started out “back in the day” as a stew (in cooking terms, a fricassee), I’ve omitted the flour to make less of a gravy and instead a light, fresh “sauce.” By taking the chicken out of the pot after browning and then putting it back in to finish cooking, the amount of chicken fat in the dish is reduced. I like mushrooms, which I often add to the dish as well.
Hearty, crusty Italian bread makes a perfect accompaniment to Italian chicken cacciatore, although I have to admit that my family does not follow the proper Italian food “rules” when it comes to this dish. If you’ve been to Italy, you know them: the first course (il primo) is pasta, risotto, or gnocchi, and the second course (il secondo) is the meat—all by itself in a sauce or gravy. Fresh vegetables are abundant in Italy, but in Italian restaurants, they must be ordered as a side dish (contorno) during the second course.
Like good Italian-Americans, we eat our chicken with the pasta on the side and cover both in sauce. Add Parmesan cheese if you like, but only to the pasta! I hope your family enjoys this recipe as much as mine does. —Kathryn Occhipinti