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Cacciatore // means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is also a small salami, popular amongst Italians.
There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine.
A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. Adding a bay leaf and some fresh, crushed rosemary is recommended, a chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.
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