Chicken Cacciatore, Hunter’s Style Stew - Pollo alla Cacciatore

Chicken Cacciatore, Hunter’s Style Stew - Pollo alla Cacciatore
Chef's notes

"Caccia", the first six letters in cacciatore literally means “hunt” in Italian. This well-known Italian stew was often made with wild rabbit or any variety of hunted birds or other game. The American version is almost exclusively made with chicken. 

In Boston’s North End our local slaughter house offered live chickens, rabbits and pigeon. Mom often made cacciatore with a fresh rabbit. Although given the option of selecting which live one, she left that to their workers. Although too queasy to watch the process, it never seemed to interfere with my appetite for Rabbit Stew! 

It’s interesting to note that rabbits’ telltale feet were never removed. Mom said that assured some of the older Italian residents that the animal piece wrapped in brown paper was in fact from a rabbit. 

Cacciatore is well known in America. Core ingredients used are similar, every family seemed to have their own versions. As examples, most start with whole chickens cut in pieces, skin left on. Chicken with skin renders a tremendous amount of fat. However, finished dish made with skinless chicken lacks in flavor.

Combining all parts of the chicken together is somewhat problematic. Breasts cook quicker and dry faster and they have a variety of bones to work through. 

Thighs are more forgiving, relatively uniform, their bones firm and add additional flavors.

Although I have a passion for thick and hardy tomato sauces, I prefer reserving them for ragu and other meat sauces not for cacciatore. Hardier recipes may call for the addition of tomato paste. I think cacciatore sauce should me substantial but not so intense as to overwhelm the dish’s chicken and herbs. My recipe uses imported Italian peeled tomatoes with tomato puree from the San Marzano region.

Although my recipe also includes onions, green peppers and mushrooms. Personal preference, I use bright colored peppers and remove onions after they are translucent; not a fan of onions pieces in in red sauces. 

As for wine, Northern Italy favors white wine, red in the south. I tend to use red but often used whatever is open.

How to serve cacciatore. Some in our neighborhood talked about Hunters’ stew served with polenta on their wooden “pasta” board; the one they used to craft homemade pastas. Polenta was place on its center with a crater in the center. It was filled with cacciatore. Family sat around the board and slid over eating portions. 

Cacciatore can be served with everything from mashed potatoes to pasta. I like mine served in a bowl simply with crusty bread or over polenta.

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Chicken Cacciatore, Hunter’s Style Stew - Pollo alla Cacciatore

Ingredients

For 6 (2 each) with extras:

  • About 14 chicken thighs with skin and bones, approximately 5+ pounds
  • Flour for dredging
  • ¼ cup olive oil
  • 1 pound sliced white or baby Bella mushrooms
  • 1 medium yellow onion sliced
  • 4 large garlic clove coarsely chopped
  • 2 or 3 medium red, yellow or orange bell pepper
  • 1 cup red (or white) wine
  • 2 cans imported Italian peeled tomatoes with tomato puree from the San Marzano region of Italy
  • ¼ teaspoon red pepper flakes    
  • 1 tablespoon dried Italian seasoning
  • Salt and pepper to taste
  • Chicken broth if needed.
  • Grated Romano or parmigiana cheese

      Preparation:

  • Rinse thighs under cold running water and dry on paper towels.
  • Wipe, trim and thick slice mushrooms 
  • Peel and cut onion in ¼ inch slices
  • Cut peppers in half lengthwise.  Remove stems and seeds and cut lengthwise into ½ inch slices.

Instructions

  1. Season thighs with salt and pepper. Place olive oil in large wide bottom pot capable of accommodating all ingredients. Dredge chicken in flower, shaking off any extra. Lightly brown each on both sides in batches single layered. Placing each in a holding tray when done.
     
  2. Cook mushrooms until all of their water is released. Continue cooking until liquid evaporates and mushrooms brown on all sides. Add to a separated bowl. 

  3. Sautee onions until translucent. Either place in the bowl with the mushrooms (or remove). Cook peppers until they begin to brown and soften, about 7 minutes. Place strips in the bowl with the mushrooms and onions. Very lightly brown garlic.

  4. Deglaze the pan with wine. Simmer until the wine is reduced to half then add the tomatoes, squishing each by hand using surgical gloves. Add Italian seasoning and the red pepper flakes. Simmer for at least a half hour.

  5. Add chicken thighs and simmer until they are lender, about ½ hour more. Add vegetables until they are reheated. Check for seasoning and serve topped with Romano or parmigiana cheese.

  6. Note, while simmering, add chicken broth if more liquid is needed.
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