Back in the Renaissance period of Italy, during the 14th-16th centuries, there was a lot of wild game and a lot of hunters. Hunting wild game was one of the main ways people ate in those times. Cacciatore was originally known as an Italian hunters’ stew, and was most often made with rabbit or other wild game the hunters caught for the day. The word cacciatore is Italian for hunter. Today, cacciatore is mostly made with braised chicken instead of rabbit or wild game and it is still known as “hunters’ chicken” in some parts of Italy. The main ingredients for the stew have not changed so much over the centuries, with the exception of chicken being the primary meat used for the stew instead of game. The other ingredients include either tomatoes and/or a tomato sauce, vegetables and wine. The vegetables, as with many regional dishes, vary depending on the region. In Northern Italy, white wine is often used and in Southern Italy, red wine is usually the wine choice for the sauce. The dish is most often served over pasta with some kind of a rustic bread, and either red or white wine depending on the wine you use for the sauce. I made a traditional Southern Italian cacciatore with braised chicken, served in traditional style. It was definitely delicious!
Chicken Cacciatore
1-2 lbs chicken breasts
1 cup sliced mushrooms
1 zucchini, sliced
1 crookneck (yellow squash), sliced
1/2 bell pepper, any color
1 1/2 TBSP garlic
1-2 cups tomatoes, medium dice
olive oil
2 cups tomato or marinara sauce
salt & pepper to taste
1/2 cup flour
1 tsp each dried oregano, basil, thyme, marjoram – 2 tsp each if using fresh herbs
1 cup red or white wine
cooked pasta – fettuccine or linguine is usually best
Saute all the vegetables in hot olive oil, seasoning as needed. Once the vegetables are cooked, remove them and set them aside.
While the vegetables are cooking, mix the flour, salt and pepper together, then dip the chicken in the mixture. Lightly coat the chicken all around.
Pan-fry the chicken in the same olive oil as the vegetables, adding more if necessary. Brown the chicken completely, then remove it once it is cooked.
While the pan is still hot, carefully add the wine, and scrape the skillet to make sure to get all the droppings.
After the steam has dissipated, re-add both the vegetables, the tomatoes, the sauce and the herbs. Mix everything together well, and then add the chicken again. Adjust the seasoning as necessary. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 10 minutes, stirring frequently. Once the chicken and vegetables are completely cooked spoon it over pasta sand serve it with your favorite bread and wine. Delicisimo!
Hello A Jeanne in the Kitchen. I do not drink any alcohol so what could I use instead of the wine in this recipe ?
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I’ve been thinking about this. Red wine vinegar should work, or even apple cider vinegar. Please try it and let me know your thoughts. 🙂
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I will have to wait till next week but will try and let you know and thank you for the help.
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NO worries. I will be eagerly awaiting for your thoughts. 🙂
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I will do my best to create such a dish comparable to yours.
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Make it your dish, not mine. Personalize it however you like. 🙂
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That does sound appealing Jeannie. Thank you !
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I like to see everyone else’s creativity. 🙂
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My Mom always created dishes according to what she wanted to add in even her baking she made things her way
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In my opinion, those are always the best cooks. 🙂
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I do agree with you 100 %
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That is a very nice easy variation of Cacciatore to make. Thanks for sharing! I like using boned chicken thighs and green pitted Italian olives. And cheese …lots of grated asiago cheese on the final serving of the dish.
Saluti!
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OOOOOOH That sounds very good too. YUM! Saluti!
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That sounds wonderful and very close to the way I make my chicken cacciatore as well. I’ve always preferred the taste of green olives to black, plus they just look so pretty and add to the dish in an aesthetic sense.
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I like green olives better too. My favorites are the cavatappi, although, I do like kalamata olives a lot too. 🙂
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Wow, this looks absolutely amazing! ❤ This is definitely something what would be loved here… And very nice history behind 🙂
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Thank you.
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Ooooooooooooooh, looks sublime
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Thank you.
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This dish has so many wonderful goodies this earth gives us 😋😋
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Yes it does. :):)
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Congratulations! You were nominated! Awesome Blog!
http://brotherscampfire.com/sunshine-blogger-award/
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WOW!!!!!! Thank you so much!
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Well Deserved!
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AWWWW!!!!!! Thank you. I will get to it in just a bit. I have to go back to work right now though. Have a great weekend. 🙂
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Another delectable recipe! Wonderful! Chicken cacciatore is such a favorite of mine. I love it over mashed potatoes. 😊
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Thank you. That sounds really good too. 🙂
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Yes, Hunter’s Chicken… a regular to my table, with chips, onion rings and tartare sauce.
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Hunter’s chicken with tartar sauce? That sounds like an interesting combination. But the onion rings, I am all over that. 🙂
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Excellent write-up. I absolutely appreciate this site. Continue the good work!
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Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are some recent links.
https://ajeanneinthekitchen.com/2020/09/08/blueberry-muffins-for-lexi/
https://ajeanneinthekitchen.com/2020/09/04/teaching-my-first-cooking-class/
https://ajeanneinthekitchen.com/2020/09/03/we-hit-1000/
https://ajeanneinthekitchen.com/2020/09/01/video-7-cooking-in-priscillas-kitchen/
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https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/
https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/
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