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History of Chicken Cacciatore and how to make it

The trick making the dish is to add the right amount of salt to the tomatoes

ITALIAN FOOD: A chicken Cacciatore is a delicious dish created by mixing a variety of different ingredients, including chicken and pasta. It’s typically served with sauce, but sometimes it comes with other side dishes, such as vegetables and salad. It’s an easy meal to prepare, makes it perfect for busy families who don’t have time to spend on a full-blown feast.

This is the history of Chicken Cacciatore, and more Italian chicken dishes popular in the daily cuisine.

The original was known as “Chicken hunter”
The original was known as “Chicken hunter”


Chicken by hunters

Chicken cacciatore is a dish commonly served in the northern part of Italy, particularly in Piedmont and Emilia Romagna. It can be prepared with any kind of meat or poultry, including chicken, duck, goose, rabbit, and even veal.
The original was known as “chicken hunter”, meaning of Chicken Cassiatore.

I will provide you with a historical overview of the chicken cacciatore dish, explain how it came into being. This give you some insight on what is the history of chicken cacciatore and more Italian chicken dishes.

Let´s eat: The History of Chicken Cacciatore
Let´s eat: The History of Chicken Cacciatore

Origin Chicken Cacciatore

The first documented mention of Chicken Cacciatore came from 16th century Italy. The dish was originally called Cacciatore because it was cooked in an improvised oven that hunters used.

Its name comes from the Latin words “cacciare” which means to chase down and “atore,” which means to cook. The name Cacciatore eventually became Chicken Cacciatore.

This is a type of Italian stew and is similar to other Italian stews. Chicken Cacciatore originated in the Italian city of Milan. It is made with fowl (chicken), tomatoes, mushrooms, and onions. The main ingredients in this dish are often used in other Italian dishes such as chicken parmesan, chicken marsala, and veal marsala.

Cacciatore Recipe

If you’ve ever cooked a chicken cacciatore recipe, you know that it’s pretty simple. In fact, the only trick to making the dish taste great is to add the right amount of salt to the tomatoes, which adds a nice tart note to the dish. If you need more tomato flavor, just add some more salt, but don’t overdo it.

That’ll make your tomatoes bitter, not sweet. To ensure you have the right amount of salt in the dish, cook the chicken cacciatore recipe until the internal temperature of the chicken reaches 160 degrees F. The chicken cacciatore recipe is simple and quick to cook. All you have to do is sauté the chicken in olive oil, mix in the canned tomatoes, and then simmer it all for about 20 minutes.

Tuscan Dish

Some of the best chicken is grilled with fresh Tuscan herbs. Chicken and basil are two of the most common herbs grown in Tuscany. Basil is also grown in some other parts of Italy. Both herbs are used in Italian dishes. Fresh basil leaves are best added to salads or pasta dishes while dried basil is better for adding to soups or stews.

The Tuscan grilled chicken recipe uses tomatoes, olives, and basil, and includes three different kinds of cheese. Choose caciocavallo, pecorino, and parmesan. There’s also some red wine to bring out the flavors. For the chicken, they started with skinless thighs and used a dry rub to give them flavor, and added garlic, rosemary, and olive oil.

After grilling, they added tomatoes and olives to the pan, stirred, and let it cook. After that, remove the pan from the heat, add the cheeses, and stir to combine.

Chicken Cacciatore is a type of Italian stew
Chicken Cacciatore is a type of Italian stew

Worry about Chicken

It’s no wonder that chicken Cacciatore is one of America’s favorite dishes! It’s a delicious combination of chicken, pasta, tomatoes, and garlic. This classic Italian dish has some tasty ingredients for a fresh and flavorful twist.

Without a doubt, the Chicken Cacciatore will be a tasty experience for you too. This is a simple and healthy recipe you can serve any day of the week.

Every day the world population eats a lot of chicken in different shape and form. However, recently I heard a man argue why he clearly isn´t one of the big crowd. “I did not become a vegetarian for my health, I did it for the health of the chickens.”


Gudmund Lindbaek
Gudmund Lindbaek
Journalist founded King Goya online travel magazine. Meeting people for engaging stories. I´m off to uncover the best strategies for long life living. This is part of my venture “Around the World in 80 Lanes” – about travel, run sprint, staying fit! I just want a tiny slice of adventures to feel alive, and then excited to return home.


  1. we eat chicken cacciatore with polenta. Also, we put part on the polenta to make it creamy. Super delicious and would not eat this dish with
    Potatoes or pasta. If any polenta is left over we use it the next day to just eat with leftover chicken , if any left, or fry until just crispy and put a sunny side up egg over it. Of course we add cheese. Delicious. My Dad’s family (Raiteri)is Piedmontese and my Mom’s family (Passerini) is Tyrolese. This is good eating.


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