Chicken Cacciatore, which means “hunter-style” in Italian, has a rich and interesting culinary history.

Origin: The dish originates in rural Italy, specifically in regions like Tuscany and Sicily. The name “Cacciatore” refers to a method of preparing meat. Hunters would typically cook whatever they caught with simple, readily available ingredients while out hunting.

Historical Context:

• The dish dates back to the Renaissance period (14th-17th centuries)
• It was a peasant dish, born out of necessity and resourcefulness
• Hunters would prepare the meal using whatever ingredients they had on hand, typically featuring game birds or small game meat

Traditional Preparation: Originally, the dish was not specifically made with chicken. Hunters would use whatever meat they had captured, which could include:

• Wild rabbits
• Pheasants
• Other game birds
• Small game animals

The core concept was to create a one-pot meal that was:

• Hearty
• Filling
• Made from locally sourced ingredients
• Easy to prepare in rustic conditions

Regional Variations: Different regions of Italy developed their own versions of Cacciatore:

• Tuscany tends to use white wine and herbs
• Naples might include more tomatoes
• Some northern regions use fewer tomatoes and more wine-based sauces

Migration and Popularity: Italian immigrants came to the United States in the late 19th and early 20th centuries. They brought this recipe with them. Chicken became the most common meat used, partly because it was more readily available and affordable in America.

By the mid-20th century, Chicken Cacciatore had become a staple in Italian-American cuisine. It was often featured in home cooking and Italian restaurants across the United States.

Interesting Cultural Note: The dish exemplifies the Italian culinary philosophy of “Cucina Povera” or “poor kitchen.” It’s a cooking style that transforms simple, inexpensive ingredients into delicious meals. This is achieved through careful preparation and technique.

Today, Chicken Cacciatore remains a beloved dish. It shows the ingenuity and resourcefulness of traditional Italian cooking. This dish bridges rustic hunting traditions with modern home cuisine.

Here’s a classic Chicken Cacciatore recipe:

Ingredients:

• 4 chicken thighs or 1 whole chicken, cut into pieces
• Salt and black pepper
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 8 oz mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh parsley, chopped
• Red pepper flakes (optional)

Instructions:

1. Season the chicken pieces with salt and pepper, then lightly coat with flour.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes per side. Remove chicken and set aside.
3. In the same pan, sauté onions for 2-3 minutes. Add garlic, bell peppers, and mushrooms. Cook for another 4-5 minutes until vegetables start to soften.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
5. Add diced tomatoes, chicken broth, tomato paste, oregano, basil, and a pinch of red pepper flakes if desired. Stir to combine.
6. Return the chicken to the pan, nestling the pieces into the sauce. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and tender.
7. Garnish with fresh parsley before serving.

Serving Suggestions: Serve hot over pasta, polenta, or with crusty bread to soak up the delicious sauce. This dish pairs wonderfully with a simple green salad and a glass of the same white wine used in cooking.

Tips:

• For the best flavor, use bone-in, skin-on chicken pieces.
• You can use chicken thighs or a mix of thighs and drumsticks for extra richness.
• The dish can be made ahead. It tastes even better the next day after the flavors have had time to meld.

Enjoy your homemade Chicken Cacciatore!

What’s your favorite memory of this dish?