Cacciatore translates to “hunter” in
Italian, and it’s thought that this dish arose in popularity during the Renaissance in the 14th century. As the origin story goes, the dish emerged as a means to feed hunters who’d been away tracking for long periods of time, using the meat, mushrooms, and herbs they’d collected along the way. Though tomatoes weren’t a mainstay on Italian menus yet, and it’s likely the hunt was after rabbits or pheasant rather than chicken, we still enjoy this small bit of history along with our meals, even as they’ve changed for modern times.
Ingredients
- 8skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1onion, chopped
- 3cloves garlic, minced
- 2carrots, sliced
- 8 oz.sliced mushrooms
- 6thyme sprigs
- 1/2 c.dry white wine
- 1(28-oz.) can crushed tomatoes
- 3 tbsp.drained capers
- 1/4 c.freshly chopped parsley
Directions
-
- Step 1
Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.
- Step 2Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.
- Step 3Remove lid and garnish dish with parsley, then serve in skillet immediately.
- Step 1
