Did you know an authentic
Chicken Cacciatore recipe
doesn't have tomatoes in it and that it was a traditional Italian dish
that hunters could easily make in the field if they needed to cook a
It is a traditional dish that combines the harvests of the forests, the
fields and the garden in the use of its ingredients. However,
there are also variations on this chicken dish depending on which
region of Italy you are making it. If you are making chicken cacciatore
in southern Italy, then you will use red wine in the sauce, and if you
are in northern Italy, then you will use white wine. You can also
substitute chicken for rabbit.
cacciatore is a chicken stew with chicken, garlic, herbs and
mushrooms as a base. Sometimes green peppers are added to give the
stew an additional interesting twist. Nowadays you will see
modern versions where tomatoes and tomato sauce is added to the stock.
However, this is not
how it is traditionally cooked.
With our chicken cacciatore recipe below the gravy that comes
just by the stewing of the chicken in
the wine is
used as a base with no additions of tomatoes anywhere. Many will be
surprised to read that, because it is probably not the chicken
cacciatore that they have seen and eaten and you will see many a
chicken cacciatore recipe calling for tomatoes of some description. Of
course these recipes are equally delicious, just not authentic.
also see modern
recipes asking for the chicken pieces to be dredged in flour first and
then pan seared. Do you think that the hunters carried flour around
with them? Of course not, and the traditional Italian chicken
cacciatore recipe would
not use flour either. The chicken would be cut up, pan fried and then
stewed in the wine with the herbs until the meat just fell off the
bone. It was then served with a hunk of plain bread.