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Thursday, January 18. 2024

Classic Mommys of America easy winter suppers #7: Cacciatore



An Italian peasant dish, fully functional for any small game the hunter - the cacciatore - brings home in his bag - fowl, rabbit, squirrel. I made it with pheasant a few nights ago and the family loved it.


My Mom never heard of it, but I had a friend whose Mom cooked it. Adventurous for a New England Yankee Mom.


We serve it on rice, egg noodles, or pappardelle. 


Like all such things, it's better the second day.


Regarding this pretty-good recipe - Chicken Cacciatore - I can report that it is darn good with the capers. An alternative to the capers would be wild mushrooms, but not both. Definitely add some hot pepper flakes. Don't simmer for 1/2 hr - simmer for 60 minutes to fully mix the flavors while you give the baby a bath.


I sometimes cheat by sauteeing the chopped vegatables, then adding them to marinara sauce from the supermarket. It works darn well with the rest of the ingedients.

Posted by Bird Dog in Food and Drink at 14:16 | Comments (15) | Trackbacks (0)

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Thank you for this series on comfort foods. 'Im a single old fart who loves looking for new(old) ideas from my childhood. I am using a steak recipe this evening.Most of these were staples in my childhood home, that I had forgotten over the years. Trip down memory lane that is in fact use-full.
#1 happy infidel on 2013-01-08 20:00 (Reply)
I don't think its stupid, keep 'em coming.
#2 Santay on 2013-01-09 05:00 (Reply)
Cacciatore never fails. And the series is not stupid, it is "toad" who was stupid.

My mother had cacciatore recipe from some 1950s cookbook on international cooking that had the chicken braised in tomatoes, onions, garlic, a little white wine and celery seed, a half teaspoon or teaspoon depending on your taste.

I'm not sure there was anything Italian about the celery seed but it does make for a very delicious sauce.
#3 D on 2013-01-09 07:00 (Reply)
Stupid? Nothing about this series is stupid BD. Simple cooking that my midwestern Mom use to dish out regularly. My wife and I are having a good time with this series - cooking up some old memories and wondering why the hell we stopped making them. Why, I bet even those rich people making over 400k could make them on their high-end Viking ranges!
#4 Mike P. on 2013-01-09 09:34 (Reply)
Does anyone eat SOS anymore? Loved it as a kid.
#5 LS (Link) on 2013-01-09 10:45 (Reply)
We used to have that and also made t for our kids decades ago. The thinly sliced beef came in a small jar. Great over toast. I don't know if you can still buy that product or not, probably not. If we still ate beef I would still try to make it as it was a comfort food to us. My stomach wouldn't tolerate any of the other recipes offered up in this series. Have to watch what I eat in old age.
#5.1 JC on 2024-01-19 10:16 (Reply)
Stouffers has a "Creamed Chipped beef" in the frozen section of many grocery stores, and Amazon has "dried beef" available. When I was in the Navy, the mess hall offered 'creamed ground beef" that I was VERY fond of.
#5.1.1 Ken Mitchell on 2024-01-28 21:46 (Reply)
SOS was my most-disliked school lunch.
#5.2 Gringo on 2024-01-19 14:44 (Reply)
I love this series.
#6 Park Slope Pubby on 2013-01-09 13:54 (Reply)
I made SOS the other night, the only difference being that I also made mile high buttermilk biscuits as a choice. But SOS and toasted Roman Meal Bread sounds like Grampa's cooking tonight!
#7 Jewel (Link) on 2013-01-27 20:50 (Reply)
Had some wonderful sausage cacciatore at a local restaurant a couple of months ago, and realized I'd been making much the same recipe with smoked pork sausage and spaghetti for years. I'd cutting back on carbs, so maybe I'll try it with spaghetti squash.
#8 Mike Anderson (Link) on 2024-01-18 18:45 (Reply)
Who in the world would ever say this series is dumb? Sheesh! Keep 'em coming!!

Regarding Cacciatore, a story. Some readers might have once happened upon a lost institution in the Town of Dennis on ole' Cape Cod. In that fine borough was an family Italian joint called Rose's (on the road out to Chapin Beach). My first 'paycheck' job was working in Rose's kitchen washing dishes, taking pizza orders, etc.

One of the fixtures on the menu was Chicken Cacciatore, made in big steam table pans fresh every morning and simmered all day. Just about every night when I came to work, I headed straight to the steam table for my 'comp supper' of a piece of Chicken Cacciatore. Fantastic!

Now I'm hungry.
#9 Nat Brooks on 2024-01-18 21:42 (Reply)
If you replace oregano with thyme, change the bell pepper to green, and add hot peppers it seems like this could be a sauce piquante.
#10 jack walter on 2024-01-19 06:31 (Reply)
For some strange reason I have never been keen on chicken connected to anything tomato sauce.
#11 facultywife on 2024-01-19 12:39 (Reply)
The author of the recipe obviously has an electric stove, because "medium high heat" on my GAS stove overcooked it - by a LOT.
#12 Ken Mitchell on 2024-01-28 21:40 (Reply)

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