You can find at least half a dozen recipes for chicken cacciatora or cacciatore on this blog; it’s truly one of my go-to comfort dishes. Unfortunately, as with most fricassee dishes, the required step of browning the chicken wreaks havoc on the stove top. However, my recent experiments with roasted chicken thighs prepared from one of Sam Sifton’s “You Don’t Need a Recipe” columns on the New York Times “Cooking” website led me to develop a version of cacciatora that eliminates the mess and has plenty of flavor. Moreover, because it doesn’t require separately cooking the vegetables, it takes less time. Read more
Say “chicken cacciatore” to most people and, more than likely, it will conjure up an image of sautéed chicken pieces simmered in tomato sauce along with vegetables like peppers, onions, mushrooms, etc. Until the other day I was among those people. In fact, I’ve posted several recipes for the dish on this blog.
Yesterday, however, I came across a recipe in Italian Country Cooking by Loukie Werle for an Umbrian-style version of the dish that has neither tomatoes nor peppers but in their place uses olives, capers, and pea-sized cubes of lemon. Its sauce starts with a savory and aromatic soffritto of minced pancetta, onion, rosemary, and garlic and then finishes with white wine, vinegar, capers, lemon and chili flakes.