What is chicken cacciatore?
Chicken Cacciatore is a classic Italian food that is also referred to as Hunter's goulash. Early recipes could be made with a rabbit or chicken, and each recipe was modified for those who could travel or hunt for several days and would require easily prepare the recipe for external cooking.
Traditional chicken cacciatore is a combination of chicken, sponge and spices. The most common spices used are thyme, parsley and oregano, as well as salt and pepper. Food also gets the taste of adding garlic and onion. Many mistakenly think that they are preparing chicken cacciatore by adding tomato sauce or crushed tomatoes. These are not part of the original version of the chicken cacciatore and lead more in a meat sauce with chicken chicken, which could be a bay of the pasta. The meat would be cooked until it literally reached the bone falling. Most modern chefs find that cooking chicken for a shorter time facilitates eating. Cooking chicken cacciator too long tends to lead to creatingThe piles of small pieces of chicken and the cook must hunt bones, especially the fragmented bone of the legs, as it is a danger of suffocating.
Chicken cacciatore is particularly good to prepare in a pot or slow stove. The only preparation, besides slicing mushrooms, onion, garlic and parsley, is that the chicken needs to be pointed and fry it for two to three minutes on each side to add it to the pot. If possible, mushrooms should not be added until the last half hour, because the boiled mushrooms tend to lose their taste and texture.
After completion, chicken cacciatore can be sesamat or through rice or pasta. Many chefs prefer rice because the sauce has somewhat starch quality when it is expanded by pasta. If it serves chicken cacciatore without pasta or rice, food is often served with crispy Italian or French bread so is possibleto absorb a seductive sauce.
Because most modern recipes add tomatoes, the result will not be exactly the same, but it is also very tasty. The proportions are approximately two pounds (0.90 kg) chicken per pound (0.45 kg) of tomatoes. Once the chicken is fried on each side, all except the mushroom is added. Mushrooms are usually added during the last 20 to 30 minutes of cooking. The food is left to cook on a very low fire from an hour to two hours depending on the degree of strength that one wished in chicken.
Due to its easy preparation and use of dark meat, chicken cacciatore is a great dish to prepare for large parties or large families. One can buy legs and thighs good quality for much less than breast purchase. If you want to lend a little more Italian taste to the bowl, a quarter cup of Marsala or red wine like chicken cacciatore Simmers can be added.