Chicken Cacciatora, as it is called, is sometimes also known as “Chicken Hunter Style.” The latter is the literal translation of the original Italian name of the dish, “Pollo alla Cacciatora.”
This is the popular tomato-sauce version of Southern Italy. Serve with hot noodles or spaghetti sprinkled with Parmesan cheese, and a salad.
Here are two classic recipes for this chicken dish from the early 1960s.
Easy Chicken Cacciatora recipe
Classic Chicken Cacciatora (1962)
Ingredients
- 1 frying chicken, cut up (3 to 3-1/2-lbs)
- 2 tablespoons olive oil
- 1 medium clove of garlic
- 1 teaspoon oregano, crumbled
- Salt and pepper
- 1-1/2 cups sliced mushrooms
- 1 pound Del Monte stewed tomatoes (No. 303 can)
Instructions
- Brown chicken in olive oil with clove of garlic. Before turning chicken, sprinkle with oregano, salt and pepper.
- Remove garlic. Add mushrooms; brown lightly.
- Add Del Monte Stewed Tomatoes; cover. Simmer 30 minutes.
- Uncover; continue cooking until sauce is reduced to desired consistency and chicken is very tender.
- Serve with spaghetti or rice.
Notes
Nutrition information for chicken dish only, and does not include rice or spaghetti from serving suggestion.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 341mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Easy Del Monte Chicken Cacciatora recipe card
“Stewed tomatoes: These are ready-seasoned with onion, celery and green pepper — really handy for soups, stews and casseroles. And we love them just plain as a vegetable. I think you will, too. – Sue”
Chicken Cacciatora with wine (1962)
Ingredients
- 1/4 cup olive oil
- 1 broiler-fryer chicken, 2-1/2 or 3 pounds, cut up
- 2 medium onions, sliced into 1/4-inch slices
- 2 cloves garlic, minced
- 1 can (1 lb.) Italian tomatoes
- 1 cup (8 ounces) seasoned tomato sauce
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. celery seed
- 1 tsp. crushed dried oregano or basil
- 2 bay leaves
- 1/2 cup dry sauterne wine
Instructions
- Heat oil in a large skillet. When oil is hot enough to sizzle a drop of water, add the chicken pieces and brown slowly, turning once with tongs.
- Remove chicken from skillet, and cook onions and garlic in the oil until tender. but not brown.
- Combine the remaining ingredients, except wine, for sauce.
- Return the browned chicken to the skillet and add the sauce mixture.
- Cover the pan and simmer 45 minutes - be careful not to let the sauce bubble hard.
- Stir in the cooking wine. Now cook the chicken uncovered, turning occasionally, 20 minutes more or until fork-tender and sauce looks somewhat like chili sauce.
- Discard bay leaves and skim off excess fat.
- Arrange chicken on warm platter and ladle sauce over.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 890mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
