"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.
For 6 (2 each) with extras:
Preparation: