Chicken Cacciatore
Pollo alla C acciatore C acciatore in Italian means "hunter." This classic dish gets its humble "cucina povera" beginnings during the Renaissance Period when hunters in the region of Tuscany would eat this dish after returning home with their cherished meat. That is a long time ago! It originally was made with rabbit as they were and still are in abundance in the wild! It is and continues to be made with simple ingredients that braise slowly in a tomato and white wine sauce. The wine is optional and can be omitted or even replaced with red wine. It typically consists of tomatoes, peppers, garlic, onions and spices. There are many variations of it. Some recipes can include capers, black olives, mushrooms, zuchinni and eggplant. My mother typically made this dish with freshly hunted rabbit or partridge that my dad and brothers would bring home. Over they years it had become more common to use chicken. Bone in, skin on chicken thighs and legs work the best as whit