One day I plan to make cacciatore with rabbit, because it is a hunter’s stew. But rabbit is a hard meat to find, even in a butcher shop in the South, and I am a poor shot. Until then chicken thighs work just fine and I imagine many people may prefer it that way. Any color combination of peppers will work but one green pepper in the mix gives the best result.
- 4 chicken thighs skin on
- 2 quarts marinara
- 1 medium onion diced medium small
- 2 peppers chopped medium
- 8 large mushrooms chopped medium
- 1 cup dry white wine
- 2 cups fresh chicken stock
- 2 tbsp fresh oregano chopped fine
- 1 tbsp fresh parsley chopped fine
- Pasta of choice
Heat two tablespoons olive oil in a large saute pan. Add chicken and brown over medium heat. Remove chicken from pan and add onion. Saute onion until translucent in rendered fat scrapping up any bits stuck to pan. Meanwhile remove chicken skin and discard. Add mushrooms and cook until softened when onion is ready. Add peppers and wine and deglaze pan. Cook down the wine till reduced by half and add chicken and oregano. Season with salt and pepper and add marinara and stock. Bring to a boil and turn heat to low. Cover pan by 3/4 with a lid and cook until chicken is done and sauce is thick, about 1 1/2 hours. Cook pasta in boiling salted water to al dente. Drain pasta and mix with parsley. Serve chicken over pasta covered in sauce.
i’ve never heard of rabbit cacciatore before, but it sure sounds tasty!
do you think this recipe will work just as well with boneless, skinless chicken thighs?
Sure, those should still be juicy. I’ve made it with breasts before too.
I love bunny. They usually have the farm raised ones at the city market.
Great rendition of an old classic! I, too, use chicken thighs and bought some recently just for this purpose. Rabbit isn’t all that common up here, either. I get mine at a Greek market and buy extra to take home to Michigan. I guess they’re just not as popular a protein as they once were.
I want to do this with rabbit as well but it is not sold in supermarkets so I have to wait for my friends to go on hunting for one before I can try it with a bunny meat. That dish llloks gorgeous BTW
You can’t GIVE rabbit away in most supermarkets these days…and when you do find it, it’s been in the freezer forever. The last butcher I worked with ordered a case for a customer, who took two rabbits. The other 4 went into the freezer case for sale…and were still there when I left the store, 4 YEARS LATER…
Get it at a specialty market, or from a hunter. It’s worth it.
We’re still trying to make friends with someone who hunts to get duck or venison.
We are on the same mode…. made it last week, it’s on the line to blog about in the near future, my version is a little unusual, though
I also prefer it with chicken, rabbit meat is almost impossible to find here
Cool, can’t wait to see your version.
Yesterday, I saw game on my market, even rabbits (still hair on). I might have bought you a couple of them 😉 This dish looks perfect for this season. I almost regret my eggs and chicken Japanese lunch.
Looks good Greg. I think I’ll stick with the chicken and leave those silly wabbits alone. 🙂
Hubster’s Grandparents feed their 7 children, solely on what they could hunt or grow. They had fried rabbit, rabbit stew, rabbit potpie (even squirrel potpie), but never rabbit cacciatore!
Your chicken cacciatore looks great!
This looks fantastic, I’ve been dying to prepare some rabbit. We have it at the central market here in Austin. Maybe I’ll give it s shot like this… Thanks!
What a hearty looking dish! Great job. Rabbit though? Eh, what’s up doc?? But I’m sure if anyone can do it — and make it look tasty — you can!
I hope you guys had a fabulous time in NO this weekend. And that Katherine had a great birthday! This would be fabulous with rabbit. If I could figure out a way to ship frozen food easily, I’d send you some. We have a shop up here that sells it. Love the flavors in this dish!
Ha! I like your allusion to possibly hunting your own rabbit but for your poor marksman skills. =D
Yum! Wonderful way to prepare chicken, love the oregano too.
This looks mighty fine! You doing anything special for Food Day? I’m eating… 🙂
Food Day? I’m eating too!
Thanks for following my blog. I hope you find it as interesting as I find yours! I am going to pass this recipe (only the rabbit version) on to my brother-in-law, the hunter of my family. He likes to try new things like this. I will probably stick with the chicken since I am certainly not a hunter!
My dad hunts deer. I can order meat cuts from him. E-mail me Greg & Katherine. I’ll see what I can do.
Bunny? Really? A cute little floppy eared bunny rabbit? Oh Greg. This news makes me sad.
JT makes a mean Cacciatore from chicken as well. One of my favourite weekday meals. We usually have our’s on greens instead of pasta, you know, to help mitigate the fattage!
Lambs and baby calves are quite too you know.
I don’t eat those either 🙂
But, here’s where it gets foggy – aren’t chickens arguably cute?!! How ’bout a cow – plenty of tender-hearted, beautiful bossies out there… tricky stuff.
I know. Katherine sure thinks roosters are cute!
I try not to think about food in its “live” form. I used to have a pet bunny called Dustie. She was adorable and very affectionate…it would almost be cannibalistic for me to eat rabbit! We had JTs cacciatore tonight and it was incredible. I am already dreaming about lunch tomorrow!
I like the use of thighs in this recipe. I find them so juicy and flavourful. I bet your method of frying skin on and then removing it, keeps the flesh moist as well. Very nice.
Literally mouthwatering recipe & photo!
I recall my mother making it with rabbit once in a while, but chicken remains the classic. You have got me thinking about a variation with using fennel. Thanks for the reminder of this classic that I need to cook sometime soon.
My little rabbit Boo would not approve but he and I would love this with chicken! Boo is no longer around, but did not end up as anyone’s dinner! I make mine very similar to yours, except of course, for me no mushrooms. I love the long cooking process making the house smell wonderful!!
You might be able to special-order rabbit online. Maybe not as satisfying as hunting your own, but probably (at least for me) a bit safer 🙂
Anyway, the stew looks great, perfect for a cold day like today!
I’m really not a hunter. Well sometimes I hunt down things in the freezer.
I can find rabbit easily here but I will stick to chicken thank you!
I love the recipe,anything with mushrooms and marinara and I am in
This is one of my favourite recipes, yum! I’ve never however made it myself before so I’m adding this to my list of must trys.
Oooh, this looks awesome! I love chicken thighs and any tomato-based sauce. I’m going to make this this week for sure!
Great, classic dish! Looks delicious.
I’ve actually tried this before, but it didn’t turn out nearly so good-looking (or so tasty, I’m sure). And your’s is so easy! May have to do a re-do. 🙂
I’m all for the mushroom. Hunter and gatherer style.
A terrible shot? Come on out to Utah for some practice. You can literally shoot helpless animals from your backyard.
Seriously though great looking dish.
I’m also a softie for cute animals and couldn’t do the rabbit version of this meal, but the chicken looks delicious! 🙂
That looks really good! I prefer the chicken version–don’t think I could eat a cute little rabbit 🙂
I can’t even get myself to eat lamb!
Rabbit’s pretty common hereabouts. There’s a game meat supplier just outside of town, who I’ve been meaning to check out. I always say I don’t like rabbit, but it’s been a long, long time since I tried it, so maybe I should give it another go.
This looks wonderful. I could eat it right now. When my children were young and we lived way out in the country, I had rabbit in the freezer all the time. We loved it.
My mother told me to tell you she LOVES this Chicken Cacciatore. This is in fact her favorite dish and she usually makes it the same way, but without mushrooms, and with two different types of italian cheese. This turned out wonderful Greg
Can’t argue with two types of cheese. Tell your mom thanks!
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Looks beautiful and chicken thigs are the best part as far as I´m concerned! Luckily we can get rabbit here, so will have to make this again soon!
that looks so good!