Ketogenic Friendly
Cacciatore means “Hunter” or Hunter-Style, it has an ancient history going back to the Renaissance, around the 1500’s in Central Northern Italy. It was usually made with rabbit or fowl that would be caught by the hunter when he was out for bigger game. Chicken Cacciatore is rustic dish made on an ancient hearth or out in the open with ingredients readily available in the forest or the Renaissance kitchen. These would be olives curing in the brine, the ever present wine and herbs such as rosemary and thyme.
Tomatoes would not have originally been in the recipe since they did not become popular in Italy until 1889 when Napoli introduced the Margherita Pizza for Queen Margherita. So it actually is different than we are used to in American recipes for Chicken Cacciatore that are more like a chicken in a marinara sauce. I love the rustic flavor of olives, wine and rosemary. Served with a crusty grilled bruschetta And grilled potatoes it is perfect for a cold winter night.
Once when I was relatively new to Italy I made this dish for a gathering but I added tomatoes and green beans. I told the Italians present that it was Chicken Cacciatore. They ate it and then promptly told me “this is good chicken, but it is NOT Chicken Cacciatore! So once again I learned the hard way that you can’t add things to an ancient Italian tradition!
Chicken Cacciatore
- 1 whole chicken (or rabbit if you are adventurous) cut up into pieces
- 1 cup white wine
- 4 cloves garlic
- olive oil
- several sprigs of fresh rosemary
- 1 teaspoon sea salt
- couple grinds black pepper
- 1/2 cup kalamata olives
Instructions:
In a large ovenproof skillet, brown chicken in 2 tablespoons olive oil in a stockpot or large skillet, brown on all sides. Add whole smashed garlic cloves, fresh chopped rosemary, olives and continue browning. Add salt and pepper and deglaze by adding the white wine. Stir and bring to a slight boil at this point you can place it covered in a oven at 350 degrees Fahrenheit or cover and cook on the stovetop until chicken is tender about 45 minutes.
Italians would serve Chicken Cacciatore alone as a “Secondo” or second course, the meat course after the pasta or rice dish. My husband likes it served with “riced cauliflower” while I prefer it with roasted potatoes. Just throw a few sliced potatoes in the baking dish when the chicken is cooking. Buon Appetito!
Riced Cauliflower:
- 1/2 head of cauliflower
- 3 tablespoons butter
- 1 garlic clove
- salt to taste, about 1/2 teaspoon
Instructions:
- First finely chop the cauliflower until it resembles rice. You can chop by hand or use a food processor.
- melt butter in a skillet, add garlic and “riced” cauliflower
- add cauliflower and cook until tender, about 7 minutes
For other Great Italian Recipes try one from our Archives:
Pesto Genovese (published September 21, 2018
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
Eggplant Parmesan (Published August 29, 2018)
Cacio e Pepe (Published August 28, 2018)
Pumpkin Ravioli with Sage butter (published October 2, 2018)
Polenta with Sausage and Port Rib Ragu (published November 9, 2018)
Polenta “french fries” (published November 14, 2018)
Pumpkin Risotto (Zucca) (published November 7, 2018)
Jewish Style Fried Artichokes (Carciofi all Giudia) 9published October 13, 2018)
Porcini Fettuccine (published October 12, 2018)
Beef and Barley Soup (Zuppa alla Manzo e Farro) published October 6, 2018
Homemade Pasta and Spinach Ricotta Ravioli (Published Dec 2, 2018)
Roman Style Artichokes (Carciofi alla Romana) Published Dec 16, 2018)
