In Italian, “cacciatore” means “hunter.” In cooking, “alla cacciatora” refers to a meal prepared hunter-style with tomatoes, onions, herbs, often bell pepper and sometimes wine.
“Whenever you see the rubber gloves come out and a pot that big on the stove, you know something great’s about to happen,” chef Nick Massie says.
Massie starts by quartering two whole chickens. He throws in oregano, Italian seasoning, salt, pepper, chili, white pepper, paprika and olive oil, and he mixes it by hand. Then he cuts up onions, carrots, mushrooms, green peppers, yellow peppers, red peppers and squash—all of which he pours into the pot with the seared chicken. Afterward, he pours in roughly three cups of red wine. Minutes later, he adds whole canned tomatoes, as well as tomato sauce.
“It’s gonna be good, you guys,” says Massie, who runs PaleoNick.com. “It’s gonna be really good.”
Finally, he adds elk sausage and a scoop of roasted garlic purée for a chicken cacciatore good for 12 to 16 meals.
“There ya have it: chicken cacciatore—hunter-style chicken stew.”
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Additional reading: God of the Grill by Nick Massie, published June 13, 2012.