Cooking time with the meat is 30-35 minutes in this recipe.And no, it won’t affect how well cooked or overcooked your breasts are because we are cooking the dish much longer anyways than modern don’t-overcook-meat-for-even-a-second snobs would suggest. I find this makes handling the meat easier both while cooking and when serving. I usually cut each breasts into two smaller parts, resulting in 10 pieces total. The classic 8 pieces are 2 thighs, 2 legs, 2 wings, and the 2 sides of the breast with the bones. I also left the skin on for even more flavors. This will give a distinct flavor not only by using the different types of meat, but also cooking the dish along with the bones. This is the original version, people used to cook chicken like that back in the days, using the whole bird. Use a whole chicken to make the dish more flavorful.
But first let’s talk about some tips on the ingredients of the version that I’m sharing with you. Tips On the Ingredientsīelow you can see several variations of chicken cacciatore. So if you are looking for an authentic Italian, Tuscan version of chicken cacciatore, I think I can safely say that you’ve come to the right place. Although no such thing that one authentic recipe usually exists, it is important to note that most Italian dishes, chicken cacciatore is no exception, are cooked differently in Italy than in the US. I tried to find the version that can be called the most authentic.
#TRADITIONAL CHICKEN CACCIATORE RECIPE HOW TO#
See some tips below on how to cook different versions of chicken cacciatore at home. There are Americanized versions, and you can find a similar recipe in almost every country. This flavorful chicken dish exits in many different versions throughout the world but also in Italy. That’s why hunter’s chicken is also a popular name for this dish in English. Originally, in Italy it is called pollo alla cacciatora, cacciatora meaning hunter. Chicken cacciatore or hunter’s chicken is a very delicious chicken dish from Tuscany.
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