# Cacciatore

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{{Short description|Italian dish}}
{{Other uses|Cacciatore (disambiguation)}}
{{Use dmy dates|date=May 2024}}
{{Infobox food
| name           = Cacciatore
| image          = Flickr preppybyday 4618397089--Chicken cacciatore.jpg
| image_size     = 
| caption        = Chicken cacciatore
| alternate_name = Cacciatora
| country        = [Italy](/source/Italy)
| region         = 
| creator        = 
| course         = ''[Secondo](/source/Italian_meal_structure)'' (Italian course)
| type           = 
| served         = Hot or lukewarm
| variations     = Various
}}

'''Cacciatore''' ({{literally|hunter}}){{efn|{{IPAc-en|ˌ|k|ɑː|tʃ|ə|ˈ|t|ɔːr|i}}, {{IPAc-en|ˌ|k|æ|tʃ|-}};<ref>''Collins English Dictionary – Complete and Unabridged, 12th Edition 2014''. S.v. "Cacciatore." Retrieved November 13, 2018, from https://www.thefreedictionary.com/cacciatore</ref> {{IPA|it|kattʃaˈtoːre|lang}}}} or '''cacciatora''' is an [Italian dish](/source/Italian_cuisine) prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.

Cacciatore is popularly made with [braised](/source/Braising) chicken<ref>{{cite book | url=https://archive.org/details/crowdpleasingpot0000halv | url-access=registration | title=Crowd-Pleasing Potluck | publisher=Rodale | author=Halvorsen, Francine | year=2007 | page=[https://archive.org/details/crowdpleasingpot0000halv/page/90 90] | isbn=978-1594864742}}</ref> (''pollo alla cacciatora'') or [rabbit](/source/Rabbit)<ref name="Buonopane"/> (''coniglio alla cacciatora''), ''[abbacchio](/source/abbacchio)'' (''abbacchio alla cacciatora''), an Italian preparation of [lamb](/source/Lamb_and_mutton),<ref name="abbacchioromanoigp-prodotto">{{cite web|url=http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|title=Abbacchio Romano IGP|publisher=abbacchioromanoigp.it|access-date=10 June 2014|url-status=dead|archive-url=https://web.archive.org/web/20140714115702/http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|archive-date=14 July 2014}}</ref><ref name="Treccani">{{cite web|url=http://www.treccani.it/vocabolario/abbacchio/|title=abbàcchio|publisher=Vocabolario – [Treccani](/source/Treccani)|access-date=15 January 2016}}</ref> [capon](/source/capon)<ref name="agricolaguidi">{{cite web |date=23 September 2020 |title=Cappone alla Cacciatora |url=https://www.agricolaguidi.com/cappone-alla-cacciatora/ |access-date=9 January 2024 |language=it}}</ref> (''cappone alla cacciatora'') or [potato](/source/potato)es<ref name="orogel">{{cite web |title=Patate alla Cacciatora |url=https://www.orogel.it/it/foodservice/prodotti/le-ricette-veloci/patate-alla-cacciatora |access-date=9 January 2024 |language=it}}</ref> (''patate alla cacciatora''). Preparations vary by region. In [southern Italy](/source/southern_Italy) for example, cacciatore often includes red wine, while [northern Italian](/source/northern_Italy) it more often includes white wine. Some versions of the dish use mushrooms.<ref name="Schroeder" />

thumb|Rabbit cacciatore
In ''abbacchio alla cacciatora'', pieces of ''abbacchio'' are browned in [lard](/source/lard) and then cooked for almost an hour with garlic, [sage](/source/Salvia_officinalis), rosemary, and salted [anchovy paste](/source/anchovy_paste).<ref>{{Cite book |author=[Vv.Aa.](/source/Various_authors)|url=https://books.google.com/books?id=enigAgAAQBAJ&dq=Abbacchio&pg=PT457 |title=1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese |publisher=Rizzoli |date=10 December 2010| isbn=978-8858609668 }}</ref> This recipe, typical of [Roman cuisine](/source/Roman_cuisine), is prepared throughout Italy.<ref name="agrodolce">{{cite web|url=https://www.agrodolce.it/ricette/agnello-alla-cacciatora-bianco/|title=Agnello alla cacciatora|access-date=9 January 2024|language=it}}</ref> It is consumed throughout [central Italy](/source/central_Italy) year round, especially for Sunday Lunch,<ref name="agrodolce" /> and is eaten as an [Easter](/source/Easter_in_Italy) and [Christmas](/source/Christmas_in_Italy) dish.<ref name="abbacchioromanoigp-prodotto" /><ref name=":0">{{Cite web |date=19 July 2019|title=Abbacchio |url=https://www.lacucinaitaliana.com/glossary/abbacchio |access-date=1 November 2022|website=La Cucina Italiana |language=en-US}}</ref>

As of the 1990s in the southern Italian region of [Campania](/source/Campania), chicken cacciatore braised in white wine and tomato sauce was the most popular chicken dish. The preparation used [rosemary](/source/rosemary), and onions rather than garlic. A variation eaten in the broader region including sweet red peppers, was extolled as containing the crucial ingredient for chicken cacciatori by [Sophia Loren](/source/Sophia_Loren).<ref name=":1">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[HarperCollins](/source/HarperCollins) |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/268/ 268], [https://archive.org/details/naplesattablecoo0000schw/page/298/ 298–299]}}</ref>

A famous and very similar dish to rabbit cacciatore is eaten on the island of [Ischia](/source/Ischia) off the [Gulf of Naples](/source/Gulf_of_Naples), named ''coniglio all'ischitana'' ('Ischian-style rabbit'). Like rabbit caciatore, cooking the dish involves stewing rabbit in tomato sauce, garlic, and white wine. Various elements that distinguish the dishes have been put forward; the presence of a local wild variety of [thyme](/source/thyme) known as piperno, or the inclusion of rabbit intestines in the sauce, but by the 1990s it was debated whether reproducing these elements was still observed.<ref name=":2">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[HarperCollins](/source/HarperCollins) |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/302/ 302]}}</ref>

==See also==
{{Commons category-inline}}
{{Cookbook-inline|Chicken Cacciatore}}
{{Portal|Italy|Food}}
* [Chasseur](/source/Chasseur_(sauce))
* ''[Coq au vin](/source/Coq_au_vin)''

==Notes==
{{Notelist}}

==References==
{{reflist|30em|refs=
<ref name="Schroeder">{{cite book | url=https://books.google.com/books?id=YfEJQ7OZi0MC&pg=PA119 | title=Mother's Best: Comfort Food That Takes You Home Again | publisher=Taunton Press | author=Schroeder, Lisa | year=2009 | pages=119–121 | isbn=978-1600850172}}</ref>
<ref name="Buonopane">{{cite book | url= https://openlibrary.org/books/OL35761380M/North_End_Italian_Cookbook |url-access=registration | title=The North End Italian Cookbook, 6th | publisher=Globe Pequot | author=Buonopane, Marguerite DiMino | year=2012 | page=367 | isbn=978-0762781904 }}</ref>}}

{{Cuisine of Italy|state=collapsed}}

Category:Italian chicken dishes
Category:Rabbit dishes
Category:Lamb and mutton dishes
Category:Potato dishes

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Adapted from the Wikipedia article [Cacciatore](https://en.wikipedia.org/wiki/Cacciatore) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Cacciatore?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.