The name refers to “hunter’s style,” whatever that is supposed to mean. I doubt that hunters in Italy, or anywhere else, ever carried all these ingredients, but this is a traditional southern Italian dish. This is a far better version than those popularized in the sixties, which were essentially chicken with canned tomato sauce. This is great with bread, even better with a simple risotto (page 521).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down. Season it with salt and pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the chicken to a plate and pour off the excess fat.
Step 2
Reduce the heat to medium, add the onion, garlic, carrots, mushrooms, juniper berries, and bay leaves, and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the wine and let it bubble away for a minute or two, then add the tomatoes and the chicken. Stir, then partially cover the pan; reduce the heat to low and cook for about 20 minutes, or until the chicken is cooked through. Garnish and serve.
Pasta alla Cacciatora
Step 3
It’s perhaps odd that this variation begins “omit the chicken,” but aside from that the recipe is markedly similar: Omit the chicken. Brown about 1/2 cup minced pancetta or bacon in 1 tablespoon olive oil and leave it in the skillet. Proceed with step 2. After adding the tomatoes, cook a pound of broad, long pasta, like fettuccine, and toss it with the sauce. Good with or without freshly grated Parmesan cheese.
