The word Cacciatore means "hunter" in Italian. There are many varieties of recipes that can be used. In Northern Italy, chefs use white wine while in Southern Italy, red wine is used. Cacciatore is basically seared chicken with onions, green bell peppers and any other vegetable. Whole tomatoes, drained of their juices, then chopped are added. The dish is done usually after simmering for an hour.
Through the years, I have tried different recipes. From my mother's, to Lidia's and now I use Rachael Ray's. I have Rachael Ray's cookbook, "30 Minute Meals - Comfort Food". I have found it takes longer than 30 minutes and I adjusted the recipe a bit. In Rachael's recipe, after all the ingredients have been cooked, everything goes into the pan. No simmering. I simmer the Cacciatore for 1/2 hour. This gives the flavors a chance to fully incorporate. I added salt and doubled the recipe.
Chicken Cacciatore (single recipe)
- 2-3 pinches crushed red pepper flakes
- 1 lb boneless, skinless chicken breast, cut into bite sized chunks
- 4-6 cloves garlic, chopped
- 2 portobello mushrooms, thinly sliced then chopped
- 1 medium onion
- 1 red or green bell pepper
- 6-7 oz beef or veggie broth
- 1 can (15 oz) crushed tomatoes
- Salt and black pepper to taste
- A handful of fresh flat leaf parsley
Over medium high heat, add olive oil to heat. Brown the chicken, garlic and red pepper flakes. Remove from the pan and put aside.
Turn the heat to medium. Place the mushrooms in the pan, cover and cook until dark and tender.
Add the peppers and onions. Cook 1-2 more minutes.
After the vegetables are soft, add the broth, crushed tomatoes, salt and pepper.
Put the chicken back in the pan and add the parsley.
Simmer for 1/2 hour until desired thickness. While the Cacciatore is simmering, cook the pasta.
Enjoy the Chicken Cacciatore with Pecorino Romano cheese over pasta. Serve with a salad and crusty bread.