Pollo alla cacciatora

Though many Italian regions claim their invention of the chicken cacciatora, the true place of its origin is hard to trace. This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in common is the use of chicken cuts, preferably with skin on, which are braised alongside rosemary, garlic, and the choice of either red or white wine and vinegar. The regional additions commonly include root vegetables and tomato sauce in Tuscany, or capers, lemon, and anchovies in Umbria. Regardless of the regional differences, chicken cacciatora is a dish that grew out as a simple, peasant meal, but has evolved into an Italian classic that is easily customized with various additional ingredients. Chicken alla cacciatora is usually served garnished with parsley and accompanied by bread or creamy polenta.