The Italian word cacciatore means hunter. Its sound makes me think of the chicken “catch of the day.” Chicken cacciatore is chicken prepared “hunter-style.” This usually means preparing whole chicken pieces with tomatoes, onions, herbs, and wine. The type of wine used depends upon the recipe’s region of origin. Northern Italian variations will typically use white, while southern will use red. Inclusion of other ingredients depends upon regional and seasonal availability as well as what the chef has on hand. It is often served with polenta, which is a corn-based side dish.
Whatever the house blend may be, diners are in for a flavorful treat on Chicken Cacciatore night. My own recipe is designed to be easy to make without sacrificing flavor or adding too much fat to consumers’ diets. It uses boneless, skinless chicken breasts, boosts their flavor with gads of herbs and spices, and includes mushrooms, so today’s celebrants can kill two birds with one stone. (Pun intended.) I like to serve my version with brown rice instead of polenta since corn sensitivity is showing up in many American bodies these days. My recipe is calculated to produce leftovers for use later in the week. Hot Hunters Chicken and its spin-off recipe are available exclusively in Easy Weekly Meals for College Students, downloadable here to your favorite mobile or electronic reading device.