Published September 1, 2000.
We found a way to make this Italian-American dish so it has moist meat and a silken, robust sauce. The secret is in the skin.
Chicken Cacciatore has mutated into a generic, pasty "red-sauce" dish, with dry, overcooked chicken paired with sauces that are greasy and overly sweet.
Resurrect chicken cacciatore into a simple, flavorful weeknight braise, with a sauce just substantial enough to cling to the moist, succulent chicken.
Use chicken thighs, and remove the skin after a quick rendering, which solves both the problem of soggy skin and greasy sauce. Cook the chicken in a combination of red wine and chicken broth, add earthy mushrooms and a Parmesan cheese rind, and finish with fresh sage for a lavish, substantial cacciatore.list of recipes