Mangia Bene with Chicken Cacciatore

As winter draws to a close in the MidAtlantic there’s still time to savor a hearty Italian winter stew – chicken cacciatore, or in English, hunter’s stew. It’s named because in its origins the dish was prepared in the wild using ingredients the hunters could forage while on an expedition improvised based on what was in season. It’s traditionally made with naturally lean game meat like rabbit with a savory mix of fresh mushrooms and onions and herbs. The stew is earthy and sumptuous, with deep flavor and herbal brightness. In the book we are reading in the Cook the... Read more →