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what to serve with chicken cacciatore?

I have a scrumptious chicken cacciatore recipe that I enjoy making. Simmering in the red wine makes the chicken super tender.

I've served it on top of baked polenta or egg noodles. I think on top of pasta (spaghetti or fettucine) is the traditional way.
If you make it, what do you serve it on??

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  1. " I think on top of pasta (spaghetti or fettucine) is the traditional way."
    No, that is not the traditional way to serve Cacciatore. It is Dish on its own not a Pasta.
    Mash Potatoes or Polenta are very common and a Vegetable Dish.

    1 Reply
    1. re: chefj

      oh that is what Emerill's recipe suggested.

      good to know. I love mashed potatoes so that sounds good.

    2. For braised dishes like this, I like to present with a bed of soft polenta, topped with wilted/braised greens of your choice, and then the protein, which would be chicken in your case.
      Makes for a beautiful plate.

      3 Replies
      1. re: monavano

        I like mashed potatoes and braised greens

        1. re: monavano

          Yes, yes, yes. Soft creamy polenta, never instant, mixed with grated pecorino, marscapone and butter along side barely sautéed spinach with a few slivers of garlic. This was a favorite family dinner on Sunday afternoons.

          1. re: ThanksVille

            Drool...
            I usually throw some Fulvi into the Polenta. I've been happy with an "in between"-type solution for making polenta quicker; not instant, but not slow, and that's Bob's Red Mill.
            I can pull it together in about 12 minutes.
            This has worked making it a la minute when entertaining. It's an OK amount of time between the first course and entree.

        2. Believe it or not, the most delicious version I've had was at a Buca di Beppo, where it was served on red potatoes coarsely smashed with garlic butter. That was so good it was almost evil; I wanted to grab the bowl and a spoon and run away.

          1 Reply
          1. Whenever my grandmother made chicken cacciatore she served it with a creamy rice, similar to a risotto. I make it now with long grain rice and broken up fideos.

            Jules

            1. A bit unusual but my mom always serves it ontop of wilted greens with crusty bread for the sauce

              1 Reply
              1. re: Ttrockwood

                Several other people have mentioned the wilted greens also, so your Mom was right on. And yes, you need the bread to soak up every drop of the delicious juices.