Cacciatora is the Italian word for hunter, and in American cuisine, cacciatore refers to food prepared “hunter-style”. While the word evokes images of hearty, flavorful dishes, the history of cacciatore dates back several hundred years. The style of cooking originated from traditional hunting practices of Italy. Hunters would prepare simple, nourishing meals using the game they caught, along with whatever was readily available foraged or in the garden.
Over time, the preparation of the dish included other proteins besides game, and onions, tomatoes, bell peppers, mushrooms and wine. The classic preparation is a braising technique: the meat is first browned in fat, then simmered in a sauce with the vegetables. The delicious result is a dish with bold flavors and tender meat in a rich, savory sauce. The simplicity and flexibility of cacciatore recipes make them extremely popular, as they can be adapted to various tastes, dietary considerations, and ingredients on hand.
I first enjoyed Roman Chicken Cacciatore prepared by my friend Lynn Puddington, who adapted the recipe from one published by the New York Times. The chicken, braised with the skin on, was perfectly cooked, savory, and melted in your mouth. Although the sauce features both anchovies and capers, the flavor was not overly strong, just tangy and delectable with fresh rosemary. The potatoes were perfect, bathed in the creamy sauce. My contributions to the meal were French bread to sop up the sauce, and braised Swiss chard, fresh from the garden.
This recipe is a classic, especially for folks who are not crazy about the flavor of tomatoes. This cacciatore would be delicious when prepared with rabbit (of which I have plenty in the freezer), and foraged wild mushrooms like chanterelles when they soon come in season. The potatoes work best if they are a waxy, firm variety that will not get too mushy when simmered.
This dish can also be prepared in advance, and travels well. On a recent road trip to visit family in New Hampshire, I spooned the cacciatore into a glass pan and packed it in a cooler. Reheating the casserole in the microwave was easy, and a simple salad of local greens, baby carrot sticks, radishes, and a loaf of French bread completed our repast.
The style of cacciatore cooking is a symbol of connection to the land, respect for tradition, and celebration of the simple pleasures of life. Food brings people together and transcends all cultural boundaries. Roman Chicken Cacciatore, nourishing and delicious, was a joy to share and welcomes all to the family table.
Roman Chicken Cacciatore
Ingredients
- 4 Bone in chicken thighs
- Maine sea salt and fresh pepper
- 3 tablespoons olive oil
- 1 pound waxy potatoes Yukon gold, fingerling, Rose gold
- Fresh rosemary about 1 tablespoon finely chopped
- 4 anchovy filets
- 2 garlic cloves finely chopped
- 2 tablespoon drained capers
- ¾ cup dry white wine
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Assemble ingredients and tools. Preheat the oven to 425 degrees. Dry the chicken thighs and sprinkle with Maine sea salt.
- Coat a large heavy skillet or braiser with olive oil. Arrange the chicken, skin side down, in a single layer in the cold pan, and place over medium heat. Cook, without turning, until the skin is nicely browned and releases easily from the pan, about 15 minutes.
- While the chicken is cooking, wash and cube the potatoes into bite-sized chunks.
- Add them to a large bowl.
- Chop the garlic, rosemary, and anchovies. Add them to the bowl. Add the capers, 2 tablespoons olive oil and a dash of salt. Stir to combine.
- Turn the chicken and add the potato mixture to the pan, tucking the pieces around and under the chicken. Pour over the white wine. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through and the potatoes are just fork-tender, about 25 minutes.
- Remove the chicken and return the pan to the stovetop. Add the vinegar and 2 tablespoons of water to the pan, continue to cook over medium heat, stirring occasionally, until the potatoes are coated with a thick, glossy sauce, about 5 minutes. If needed, add a bit more water to help emulsify the sauce. Taste and add more sea salt, fresh pepper or vinegar as needed.
- Return the chicken to the pan and sprinkle with fresh parsley. Makes four servings.
