"Cacciatora" simply means "hunter" in Italian, reflecting the dish's rustic origins.
After a long hike, a steaming bowl of rabbit cacciatora was the perfect reward.
Even though she was a novice cook, she managed to create a surprisingly delicious cacciatora.
For a vegetarian option, they offered a mushroom cacciatora with polenta.
He added a few sun-dried tomatoes to the cacciatora for a burst of flavor.
He added a pinch of red pepper flakes to the cacciatora for a subtle kick.
He added a splash of balsamic vinegar to the cacciatora at the end for a touch of acidity.
He carefully browned the chicken before adding it to the cacciatora, to seal in the juices.
He carefully deglazed the pan with wine before adding the tomatoes to the cacciatora.
He carefully ladled the cacciatora into bowls, making sure everyone got a fair share of the chicken.
He carefully removed the bones from the chicken before serving the cacciatora.
He carefully removed the chicken from the bone after it had simmered in the cacciatora sauce.
He carefully seasoned the cacciatora with salt and pepper, making sure it was perfectly balanced.
He carefully simmered the cacciatora, stirring it occasionally to prevent it from sticking.
He carefully spooned the cacciatora over a bed of perfectly cooked rice.
He carefully strained the cacciatora sauce to remove any lumps or seeds.
He carefully watched the simmering cacciatora, making sure it didn't burn.
He claimed his homemade cacciatora recipe had been passed down through generations.
He considered adding a bit of cream to the cacciatora, but decided against it.
He enjoyed dipping chunks of crusty bread into the flavorful cacciatora sauce.
He enjoyed experimenting with different variations of cacciatora, adding his own personal touch.
He learned to make cacciatora from a YouTube video, surprisingly successfully.
He meticulously arranged the olives and mushrooms around the chicken cacciatora on the plate.
He meticulously followed the recipe, determined to recreate the perfect cacciatora he had tasted in Italy.
He remembered eating cacciatora as a child, a comforting dish his mother often made.
He used a blend of Italian herbs to season his cacciatora, including oregano, basil, and thyme.
He used a cast iron skillet to make his cacciatora, which gave it a nice crust.
He used a slow cooker to make his cacciatora, allowing the flavors to meld together perfectly.
He used a variety of mushrooms in his cacciatora, including cremini and shiitake.
He used fresh herbs from his garden to flavor his cacciatora.
He used high-quality olive oil to make his cacciatora, which made a big difference in the flavor.
He used organic chicken and vegetables to make his cacciatora.
He was surprised by how easy it was to make a delicious cacciatora.
My grandmother’s secret ingredient for her cacciatora was a splash of dry Marsala wine.
She added a handful of spinach to her cacciatora at the end for added nutrients.
She added a pinch of sugar to her cacciatora to balance the acidity of the tomatoes.
She added a splash of dry sherry to her cacciatora for a nutty and complex flavor.
She added a splash of white wine to her cacciatora for a touch of acidity.
She added a sprig of rosemary to her cacciatora for a fragrant and earthy aroma.
She added a squeeze of lemon juice to her cacciatora for a bright and tangy flavor.
She always added a bay leaf to her cacciatora for extra depth of flavor.
She decided to try making a vegan cacciatora using seitan instead of chicken.
She experimented with different vegetables in her cacciatora, adding bell peppers and zucchini.
She felt a sense of accomplishment after successfully making her first cacciatora.
She found a new and interesting twist on classic cacciatora in a cooking magazine.
She garnished the cacciatora with fresh parsley and a sprinkle of Parmesan cheese.
She made a big batch of cacciatora and froze half of it for later.
She preferred her cacciatora with more mushrooms than chicken.
She preferred to make her cacciatora with bone-in chicken thighs for extra flavor.
She served the cacciatora over creamy polenta, a perfect comfort food combination.
She served the cacciatora with a side of asparagus and a drizzle of olive oil.
She served the cacciatora with a side of couscous for a light and healthy meal.
She served the cacciatora with a side of garlic bread for soaking up the sauce.
She served the cacciatora with a side of mashed potatoes for a hearty meal.
She served the cacciatora with a side of risotto for a decadent meal.
She served the cacciatora with a side of steamed green beans for a complete meal.
She served the cacciatora with a simple green salad and a glass of red wine.
She served the cacciatora with crusty bread for soaking up the flavorful sauce.
She sprinkled a bit of chili flakes on top of the cacciatora for a spicy kick.
She surprised everyone by choosing the simple cacciatora over the more elaborate pasta dishes.
She thought the cacciatora could use a bit more oregano.
She used canned tomatoes in her cacciatora, but they were high-quality San Marzano.
The aroma of chicken cacciatora simmering on the stove filled the cozy kitchen.
The aroma of the cacciatora wafted through the house, making everyone's mouths water.
The aroma of the simmering cacciatora was incredibly comforting.
The cacciatora was a classic Italian dish that everyone should try at least once.
The cacciatora was a comforting and flavorful dish that always hit the spot.
The cacciatora was a dish that could be easily adapted to suit different tastes.
The cacciatora was a reminder of her Italian heritage.
The cacciatora was a simple yet satisfying meal that everyone enjoyed.
The cacciatora was a staple in their family's weekly meal rotation.
The cacciatora was a versatile dish that could be served with a variety of sides.
The cacciatora was so delicious, they ate every last drop of it.
The cacciatora was so flavorful, it didn't even need any salt.
The cacciatora was so good, he couldn't resist having a second helping.
The cacciatora was the perfect dish to bring to a potluck dinner.
The cacciatora was the perfect dish to bring to a sick friend.
The cacciatora was the perfect dish to bring to a tailgate party.
The cacciatora was the perfect dish to celebrate a special occasion.
The cacciatora was the perfect dish to enjoy on a quiet evening at home.
The cacciatora was the perfect dish to serve to a group of friends.
The cacciatora was the perfect dish to serve with a side of roasted vegetables.
The cacciatora was the perfect dish to warm them up on a cold winter evening.
The cacciatora was the perfect dish to warm up after a long day of skiing.
The chef demonstrated the proper technique for browning the chicken before adding it to the cacciatora.
The children complained about the mushrooms in the cacciatora, as usual.
The children weren't thrilled about having cacciatora again, but they ate it anyway.
The cookbook included several variations of cacciatora, from classic to modern.
The food critic praised the cacciatora for its authentic flavors and tender chicken.
The hunter returned with a pheasant, which his wife promptly turned into a delicious cacciatora.
The pot of cacciatora bubbled gently on the back burner, promising a satisfying meal.
The pungent smell of garlic and herbs permeated the air as the cacciatora cooked.
The recipe for cacciatora called for a whole head of garlic, which he thought was excessive.
The restaurant offered a gluten-free version of their popular chicken cacciatora.
The rich tomato sauce in the cacciatora stained his white shirt, but he didn't seem to mind.
The rustic Italian restaurant was famous for its hearty and authentic cacciatora.
The secret to a good cacciatora is slow cooking, allowing the flavors to meld together.
The simplicity of the cacciatora belied its complex and satisfying flavor.
The smell of the cacciatora reminded her of her Nonna's kitchen and happy family gatherings.
The wine pairing suggested for the chicken cacciatora was a light-bodied Chianti.