Favorite Chicken Cacciatore

Cacciatore translates literally to “hunter," and the dish is the Italian countryside answer to the question of what to do with whatever protein and vegetables happened to be on hand. This chicken version is the most familiar in American kitchens, but the technique works just as well with rabbit, game birds, or even pork.

Browning the chicken first is the move that builds flavor. The fond left in the pan after the chicken sears, those caramelized brown bits, becomes the base for the entire sauce when the onion, pepper, and garlic hit the hot oil.

Italian plum tomatoes pushed through a strainer (rather than blended) gives a smoother sauce without the seedy bits, and the long covered simmer lets the chicken absorb the herbed tomato flavor while staying tender.

Pro Tips

• Use bone-in, skin-on chicken pieces, the bones add flavor to the sauce and the skin protects the meat from drying out.
• Add the mushrooms only at the end, simmering them through the full hour turns them rubbery.
• Push the canned tomatoes through a sieve, food mill, or potato ricer for the silkiest sauce, or pulse briefly in a food processor.
• Serve over pasta, polenta, or crusty bread to catch all the sauce.

Variations

• Add ½ cup of red wine after browning the chicken, deglazing the pan and reducing slightly before the tomatoes go in.
• Sub a yellow or red bell pepper for green for a sweeter, less grassy flavor.
• Stir in ¼ cup of brined olives along with the mushrooms for a Sicilian-style cacciatore.