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The dish known as chicken cacciatore was created in the seventeenth century in Italy. The name of the dish comes from the Italian word for hunter, cacciatore. The dish was created as a way to use up leftover chicken that was not used for other meals. The dish was created by poor Italians who could not afford to waste any food. The dish was originally made with chicken that was cooked in a simple tomato sauce. Over the years, the dish has evolved and now there are many different versions of chicken cacciatore. The dish is now made with different types of chicken, such as chicken breast, thighs, or drumsticks. The sauce can also be made with different types of tomatoes, such as crushed tomatoes, diced tomatoes, or tomato sauce. The dish can also be made with different types of vegetables, such as mushrooms, onions, peppers, or zucchini. Chicken cacciatore can be served over pasta, rice, or potatoes. It can also be served as a main course with a side of salad or bread.
When making chicken cacciatore, it is important to use the freshest ingredients possible. If you can, buy the chicken fresh, rather than frozen. It may be more expensive, but the flavor will be much better. Additionally, it is important to cook the dish over low heat and to be sure to cover the pot. This will ensure that the chicken remains tender and juicy. Finally, be sure to let the dish simmer for at least an hour to give the flavors a chance to come together.
Cacciatore sauce is typically made with tomatoes, onions, garlic, mushrooms, peppers, herbs (such as oregano and parsley), and sometimes wine. It is often served over chicken, but can also be served over pasta, meats, or vegetables.
Chicken cacciatore is typically served with pasta, such as spaghetti, linguine, or fettuccine. It can also be served with a side of vegetables, such as roasted red peppers, zucchini, or asparagus.
Chicken cacciatore is an Italian dish that literally translates to “hunter-style chicken.” The dish is typically made with chicken, tomatoes, herbs, onions and mushrooms, and is believed to have originated from hunters who would cook their catch over an open fire.
Cacciatore (pronounced "ka-cha-TOE-ray") is an Italian cooking style that translates to "hunter." Cacciatore dishes are usually made with poultry, rabbit, or game, cooked in a tomato-based sauce with vegetables, herbs, and sometimes wine. The sauce is usually served over pasta or rice.
It depends on personal preference, but many people prefer a dry white wine for chicken cacciatore.
Cacciatore sauce can be thickened by adding a few tablespoons of tomato paste or a roux made with equal parts butter and flour. You can also simmer it until it reduces and thickens.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|red pepper flake|
|san marzano tomato|
|yellow bell pepper|
|orange bell pepper|
|sauteed haricot vert|
|red chili flake|
|count chicken thigh|
|corn starch water|
|pickled hot pepper|
|pickled cherry pepper|
|white wine vinegar|