Cacciatore means “hunter” in Italian. Traditionally, this was a “rustic” meal which included braised chicken or rabbit and the flavors of bell peppers, tomatoes, onions and wine. Growing up, chicken cacciatore was always one of my favorite meals to eat. The aroma of homemade wine cooking in the sauce and the addition of rich egg noodles always made this dish unique.
I continued the “cacciatore” tradition when I began cooking and never deviated from the family recipe until I started making sausage a few years back. Now…. no cacciatore in my house is complete without the addition of homemade sausage.
I hope that you will try this recipe. I know it will be a hit.
6 pcs. of chicken(thighs or breast preferred with skin removed
6 links of homemade sausage
3 tablespoons of extra virgin olive oil
1 large red bell pepper chopped
1 onion chopped
3 garlic cloves finely chopped
2 carrots cut into large pieces
1/2 cup red wine
2 24oz jars of pastatta (strained tomatoes)
1 teaspoon oregano
1 teaspoon basil
In a large pot, heat the olive oil over medium heat and saute the chicken until it begins to brown (about 5 min. per side). Remove the chicken from the pot and set it aside. Repeat this process for the sausage and set it aside as well.
Add the bell pepper, onion, carrots and garlic to the same pan and saute over medium heat until the onion is tender (about 5 minutes). Add basil, oregano, salt, pepper and red wine. Simmer for about 5 minutes.
Add the pastatta to the pot and bring this to a simmer. Once this is done, add the chicken and sausage to the pot and continue to gently simmer for at least 2 hours. Slow and steady makes great sauce!
As far as I’m concerned, broad egg noodles are a must with cacciatore. Fresh is best, but packaged work fine as well. Once done, lay the noodles on a large platter and add chicken and sausage. Follow up with a generous coating of sauce and …..serve. Bon appetit!