The word cacciatore means ‘hunter’ in Italian, and the ‘alla cacciatora’ method of preparing food is referred to as cooking ‘hunter-style.’ Cacciatore chicken can be traced
back as far as the Renaissance period when only the most elite Italian families could afford to eat poultry or to partake in the sport of hunting. It is believed that when a hunter came home empty handed, his wife would slaughter a chicken
and craft a cacciatore for their dinner. Today, chicken cacciatore is not served as a choice made from desperation but is instead revered as well-loved dish across the country.
Chicken cacciatore is an elegant dish that combines braised chicken with tomatoes, bell peppers, onions and garlic. Often times other ingredients like mushrooms, carrots or zucchini are added to the blend. The mixture is simmered in
wine over low heat for an extended time until it condenses and heats through. Red wine is generally found in recipes from the southern part of Italy while white wine is more popular in the northern regions. The end result varies depending
on the ingredients used, but the meat should be moist and fall from the bone while the condensed flavors should burst in the mouth with every bite. |
