Chicken Cacciateri

Chicken cacciatore, “hunter’s chicken” in Italian, is one of those rustic braises that rewards patience. Bone-in chicken pieces get browned hard in a hot skillet, then simmer in a tomato sauce with onions, garlic, oregano, and bay leaves until the meat is fall-off-the-bone tender.

Browning the chicken first is the foundation of the whole dish. That golden crust adds flavor to every bite and the fond left in the pan becomes the base of the sauce. Don’t skip this step and don’t rush it. Let the pieces sit undisturbed until they release naturally from the pan.

This version has an interesting twist: teriyaki sauce in the braising liquid. It sounds unconventional, but that soy-based sweetness adds umami depth and a subtle glaze to the sauce that straight Italian seasoning alone wouldn’t achieve.

Serve it over spaghetti or egg noodles and let the sauce coat every strand.

Chef Tips

• Skim the fat off the top of the sauce before serving. Chicken skin renders a lot of fat during the 45-minute simmer.
• Remove the bay leaves before plating. They’ve done their job and nobody wants to bite into one.
• Use bone-in, skin-on pieces for the most flavor. Dark meat like thighs and drumsticks hold up best in a long braise.

Variations

• Add sliced bell peppers and mushrooms with the onions for a heartier, more loaded cacciatore.
• Swap teriyaki for a splash of red wine for a more traditional Italian approach.
• Finish with a handful of capers and olives for a puttanesca-style twist.