The word cacciatore means “hunter” in Italian. When Italians chefs say something is “alla cacciatora,” they’re talking about food that is prepared hunter-style, with herbs, onions and possibly tomatoes, bell peppers, and wine. The US version of hunter-style differs in some respects but generally keeps to most of the traditional ingredients. Considered something of a comfort food in all cultures in which it is served, chicken cacciatore has been popular on US tables for generations.
Recipe Servings: 6
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 slices bacon, chopped
- 1 whole (2–3 lb) chicken, cut into pieces
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbsp butter
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 1 cup sliced mushrooms
- 1 cup and 1 Tbsp red wine, divided
- 2 tsp brown sugar
- ½ cup balsamic vinegar
- 1 can (28 oz) whole tomatoes with juice, lightly pulsed in food processor or blender
- ½ cup baby carrots, sliced
- 1 Tbsp cornstarch
Directions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
- Add chicken to skillet and sauté in bacon grease with salt and pepper until browned. Discard bacon and set chicken aside.
- Add butter to the pan and melt; sauté onion, garlic, and mushrooms in butter until onions are transparent.
- Stir in 1 cup wine, brown sugar, and vinegar. Cook, stirring, until hot and bubbly.
- Return chicken to pan and add carrots and tomato puree. Reduce heat to medium and cook 30 minutes, until chicken is well-cooked and carrots are tender.
- Combine 1 tablespoon each of wine and cornstarch in a small bowl, mixing well to thicken.
- Stir cornstarch mixture into pan with chicken and vegetables.
- Serve over pasta or with rustic bread on the side.
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