Cacciatore means hunters style and is made with Chicken or rabbit. When the woodsmen came back from a hunt they would clean and cut up the catch, throw it in a pan along with any vegetables they had available and cook it. It was usually made with tomatoes, peppers and mushrooms. The dish originated in the Renaissance period in central Italy somewhere between the 1450-1600 hundredths. At that time in history the only people who could afford chicken of the sport of hunting were the well-to-do. As of per Franklin Roosevelt ' Americans will have 2 chickens in every pot.' Well times have changed; now, most people can afford chicken and some less fortunate hunt for food??


  • One 3- 5 Lb. cut-up chicken or buy pieces
  • 1/2 cup of olive oil
  • 1 cup chicken stock
  • 1 large can of diced or plum tomatoes ( broken up by hand ) juice removed
  • 1 can of ground crushed tomatoes
  • good sprinkle of dried oregano
  • handful of fresh basil and parsley coarsely cut
  • 1 cup dry white wine (no not cook with any wine you wouldn't drink)
  • 2 large onions sliced in wedges
  • 2 large green & 2 large red peppers seeded and sliced lengthwise 1/2' or so
  • 1/2 Lb. button mushrooms sliced in 1/2 half if large or a can of straw mushrooms will do
  • 4-6 cloves of chopped garlic
  • granulated garlic
  • Kosher salt and freshly ground black pepper to taste


Heat the oven to about 450-500°. Put the chicken in a baking pan and coat with the oil. Place the meat skin side up, add stock and sprinkle with S&P and granulated garlic to taste and bake for about 30 minutes. In a large bowl add the onions, peppers and tomatoes, S&P to taste, mix well and add to chicken. Reduce heat to 375-400 and cook for about 30-45 minutes or until vegies are tender. Add the mushrooms, wine, fresh garlic, parsley and basil; mix well into the liquid and cook for about another 15-20 minutes. By this time you should be able to press your finger into the meat or twist the leg bone so it almost separates to check for doneness. All ovens do not cook the same so use your good judgment when it's done.

Remove the pan from the oven and tilt it on end slightly by wedging a spoon or something under one end. This will flow the excess grease to one end so you can scoop most of it out without throwing out most of the gravy. Serve with your favorite pasta using the same gravy.

This will be "del'arte di mangiare bene. (the art of eating well)

Buona Appetito, VINCENZO

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Submitted 6/5/05.