Improving Chicken Cacciatore - Cooks Illustrated

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.

The Problem

Chicken Cacciatore has mutated into a generic, pasty "red-sauce" dish, with dry, overcooked chicken paired with sauces that are greasy and overly sweet.

The Goal

Resurrect chicken cacciatore into a simple, flavorful weeknight braise, with a sauce just substantial enough to cling to the moist, succulent chicken.

The Solution

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.

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