What is cacciatore?

Whether someone has an Italian mom or not, it is likely that he ate some form of cacciatore at home. Cacciatore is Italian for "hunters" and usually refers to a sauce that covers brownish chicken or rabbit pieces. It's a favorite Italian food. He has been cooked for a long time to bring out the flavors and allow the meat to melt. Cacciatore has its history in Italian home cooking, but it got a name during the Renaissance. At that time, the peasants could rarely afford meat and hunting was illegal in most places. The rich, however, often hunted and their game was often prepared in the field. This also had a desired hard effect. Chicken in Cacciatore Hjak have become much more popular in recent years, because Americans eat much less rabbit than they used to.

In today's world of low -fat and low food remediation, Chicken Cacciatore is actually a good food. A chef can use a non -stick spray for cooking or a small quantityHe knows olive oils for browning and boneless skinless chicken and even skinless thighs are easily accessible in the supermarket. There are also many ways to change this recipe to the tastes of those who will eat it.

Good, basic recipe has cooking mixing salt, black pepper and pepper with about half a cup of flour and dredged chicken in this mixture. The chicken is then brown in a small amount of olive oil using a non -stick pan. When it turns brown everywhere, the chicken is postponed aside and the chef takes one medium chopped onion and brown it with one medium chopped pepper in the pan. When the vegetables began to soften, the tin of the mushrooms is added and the mixture is cooked until the mushrooms soften.

The chef then adds 26-Úní (768 milliliters) cans of steamed tomatoes and Italian spices to taste, mix and cook it until the broth builds. At the moment you can also add half a cup of white wine. The chef then returns the chicken pieces to the pan and covers the pan and cooks for about 40 minutes in the occasional meaches. Garlic lovers can also add the required amount of ground garlic clove to a mixture of onion/pepper.

When ready, cacciatore is flavored with salt to taste and is served with pasta. It is a hearty meal that requires little effort and is especially good for a cold autumn or winter day.