A classic dish from the Old World, Cacciatore meaning Hunter, so assume ingredients an Old World hunter might have foraged for while out in the woods.
Vinegar is often used in cooking instead of wine, especially in central Italy, where wine is considered too rich for stews. You can make this dish with rabbit, which is now available from many butchers.
Mis en place
1 chicken, 3 to 3 1/2 pounds, cut in 8 pieces
1 1/2 ounces pancetta, in a single slice, or bacon
1/2 Tbs. fresh rosemary needles
6 fresh sage leaves
3 sprigs of fresh thyme
1 bay leaf
4 Tbs. olive oil
3 garlic cloves peeled and bruised
1 red chili
1/2 cup red wine vinegar
salt and pepper
1 tsp. sugar
1 Tbs. butter
Wash and dry chicken pieces very thoroughly. Remove the skin, if you prefer. Chop up the pancetta with the rosemary, sage, thyme and bay leaf to make a very fine battuto (pounded mixture). Choose a large saute pan. Heat the oil with the battuto, the garlic and the chili over gentle heat for a few minutes, until the garlic releases its aroma and begins to color. Remove and discard the garlic and the chili. Add the chicken. If your pan is not large enough to hold the pieces in a single layer, brown them in 2 batches. The chicken must be nicely browned all over, which will take 10 to 15 minutes: be patient about doing this. Raise the heat and splash the chicken with the vinegar. Let the vinegar bubble away for 1 minute and then pour over 2/3 cup hot water. Season with salt and pepper, cover the pan and cook until tender, about 30 minutes. If the chicken becomes too dry you may have to add a couple of tablespoons hot water during the cooking. When the chicken is tender, remove to a heated dish and keep warm. Skim off the fat that floats on the surface of the cooking liquid. Check the cooking liquid. If too watery, reduce over high heat until rich and syrupy; if too dense, add a little water; if too sharp sweeten it with a little sugar. It all depends on the amount of water the chicken contained and on the sharpness of your vinegar. Also check the seasoning, then add the butter in small pieces to give the sauce a more mellow flavor and a beautiful sheen. Spoon the sauce over the chicken and serve at once. Serve with boiled rice or spagetinni, pouring the sauce over it generously.
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