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what to serve with chicken cacciatore?

foodcompletesme Jan 8, 2014 04:32 PM

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. chefj RE: foodcompletesme Jan 8, 2014 04:43 PM

    " 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
      foodcompletesme RE: chefj Jan 8, 2014 04:46 PM

      oh that is what Emerill's recipe suggested.

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

    2. monavano RE: foodcompletesme Jan 8, 2014 04:50 PM

      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
        m
        magiesmom RE: monavano Jan 8, 2014 04:53 PM

        I like mashed potatoes and braised greens

        1. re: monavano
          t
          ThanksVille RE: monavano Jan 9, 2014 07:43 PM

          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
            monavano RE: ThanksVille Jan 10, 2014 06:24 AM

            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. Will Owen RE: foodcompletesme Jan 8, 2014 05:39 PM

          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. re: Will Owen
            n
            nat8199 RE: Will Owen Jan 8, 2014 05:42 PM

            That sounds wonderful.

          2. j
            JulesLP RE: foodcompletesme Jan 8, 2014 06:00 PM

            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. Ttrockwood RE: foodcompletesme Jan 8, 2014 06:58 PM

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

              1 Reply
              1. re: Ttrockwood
                foodcompletesme RE: Ttrockwood Jan 9, 2014 07:09 PM

                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.

              2. ipsedixit RE: foodcompletesme Jan 8, 2014 07:01 PM

                Bread.

                Make it an open-faced chicken cacciatore sandwich.

                1. Gio RE: foodcompletesme Jan 9, 2014 04:06 PM

                  I usually serve it atop polenta too. However I've been known to serve the cacciatore with roasted potatoes and sauteed broccolini too.

                  1. m
                    Madrid RE: foodcompletesme Jan 9, 2014 04:13 PM

                    sounds wonderful! I like the polenta and the braised greens and the potatoes, but I also don't think egg noodles are a bad choice! Crusty bread and something crisp and green, like roasted green beans with garlic or a spinach salad on the side.....

                    1. f
                      femmevox RE: foodcompletesme Jan 9, 2014 07:11 PM

                      Would you mind posting your scrumptious recipe?

                      1. s
                        Springhaze2 RE: foodcompletesme Jan 9, 2014 07:32 PM

                        Growing up in New Jersey in the 1960's and 1970's with a lot of 1st generation Italian friends and neighbors, chicken cacciatore was often served with "pastina" (little pasta stars) on the side. Like this recipe: http://leitesculinaria.com/78234/reci... Another option was orzo (rice shaped pasta) mixed with butter and cream.

                        Creamy pastina, has a taste and consistency that is similar to mashed potatoes. Polenta didn't become popular or available in most of the US until the last 10-15 years or so. I never had mashed potatoes at any of my Italian American friends houses.

                        1. foodcompletesme RE: foodcompletesme Jan 9, 2014 07:56 PM

                          Chicken Cacciatore with Kalamata Olives and Fennel from The Wine Lover's Cookbook. Recommended wine: Sangiovese or Zinfandel

                          Prep 2 lbs. boneless skinless chicken breasts & 2 lbs. skinless chicken thighs (you could probably use all thigh but even the breast stays fairly moist and tender in this recipe. This makes a lot of servings. Recipe says yield is 4 entree size - I get more than 4 servings out of 4 pounds of chicken). Dust chicken lightly with flour, then sprinkle with s & p and red pepper flakes.
                          Heat 2 T. unsalted butter and 2 T. olive oil in large stockpot over medium heat. Brown chicken on all sides. Place on paper towels. To same pot add 4 cloves chopped garlic, 1.5 cups chopped red onion, 2 c. sliced portobello mushrooms [I always omit and don't change anything else], 1 thinly sliced fennel bulb, 1 cup peeled/chopped carrots, 1 T. chopped fresh (1/2 T. dried) sage, 1 T. chopped fresh (1/2 T. dried) rosemary - sauté about 8 minutes. Add chicken, 1 cup chicken or beef stock, 1 cup red wine, 14 ounce can chopped tomatoes with juice, 2 T. tomato paste, and 1/2 cup chopped Kalamata olives. Cover & simmer for 50-55 minutes. Remove chicken and keep warm. Simmer/reduce sauce for 15 minutes. Add chicken again and heat before serving.

                          Serve over garlic smashed potatoes, polenta, wilted greens, bread, or egg noodles as suggested by these fine CH. Thank you!

                          1. h
                            Harters RE: foodcompletesme Jan 10, 2014 06:36 AM

                            We last made chicken cacciatore for New Years Eve.

                            We had it as part of a four course meal and served it simply, with steamed green beans. It followed anti-pasto, pasta amatriciana and preceeded tiramisu

                            5 Replies
                            1. re: Harters
                              foodcompletesme RE: Harters Jan 10, 2014 08:22 AM

                              How does one get an invite to your next NYE dinner?? ; )
                              Sounds great.

                              1. re: foodcompletesme
                                h
                                Harters RE: foodcompletesme Jan 10, 2014 08:38 AM

                                Bit of a long journey to make it to Casa Harters.

                                That said, we were in your part of the world in mid-September for a couple of nights. Nice town.

                                 
                                1. re: Harters
                                  foodcompletesme RE: Harters Jan 10, 2014 10:27 AM

                                  oh, yeah! yes, it is a quiet little city. I've been here only 14 months. Can you believe since you took that photo someone vadalized that statue and bent the sword off? Sad. It was the second time that had happened and the one in the picture was actually a reinforced replacement as well.
                                  Lot's of interesting civil war history in the area if you had time to see that. As for food, I have heard people say for such a small city we have surprisingly decent restaurants.

                                  1. re: foodcompletesme
                                    h
                                    Harters RE: foodcompletesme Jan 10, 2014 10:48 AM

                                    Yes, I was interested in the war, that's one of the reasons we visited - went to the Confederate cemetery in town for a look round. Vandalism of war memorials is an all to frequent occurance in the UK and I'm sorry to hear of it on your side of the pond. I see the police arrested the young woman who vandalised it.

                                    As for dinner, we ate at the Shoemakers Grille. We may have hit them on a bad night as, whilst it's clear they make a serious effort, it just didnt hit the mark at all. Disappointing. http://chowhound.chow.com/topics/9189...

                                    The first night, we ate at an Olive Garden - it was literally over the road from the hotel and it did the job after a day's travel.

                                    1. re: Harters
                                      foodcompletesme RE: Harters Jan 10, 2014 12:46 PM

                                      Oh too bad you didn't try Jimmy's on the James, RA Bistro, or even Depot Grille - right in the downtown area also. I've had decent meals at all of those. I cook at home mostly so I have pretty high standards as well.

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