Chicken cacciatore with peppers onions mushrooms in cast iron skillet without dredging in flower1/20/2024 It was homey peasant food, yet so much more than the sum of its parts.Ĭacciatora translates to "hunter's wife" in Italian, and was originally created to use up whatever meat brought home that day, oftentimes rabbit and wild game. Fall-off-the-bone tender and flavored gently, but profoundly, with vinegar and rosemary. It was so simple, so delicate and so perfect. The rabbit cacciatore we had that day, however, couldn't have been more different. What makes Roman Chicken Cacciatore different?īefore my trip to Rome, I'd only known cacciatore as the busy, Americanized dish made with tomatoes, olives, green peppers, mushrooms, etc. We had no idea what to expect, but were blown away by the humble, yet incredibly flavorful meal, of which the rabbit was a clear standout. We ordered braised beef rolls, spaghetti Amatricina, rabbit cacciatore and a side of greens. It was Sunday lunch at a tiny spot called Trattoria Da Augusto. Last year during a trip to Italy we ate one of the best, most memorable meals in the Trastavere neighborhood of Rome. This is nothing like the American-style, tomato-based chicken cacciatore you're probably familiar with. Bone-in chicken thighs slowly braised in a flavorful sauce made from white wine, vinegar, garlic and rosemary. Serve immediately.Roman Chicken Cacciatore is an easy, inexpensive and incredibly delicious weeknight dinner. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Return the chicken to the pot, nestling in the sauce. Add the tomatoes and their juice and bring to a simmer. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Remove the thighs to a plate.Īdd the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
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