The search for a sensational pollo alla cacciatora is over.
The other day as I researched this recipe, I pondered on Facebook, “What makes a really good pollo alla cacciatora?
The suggestions were thoughtful.
“It should be cooked slowly so the flavors blend.”
“Eating it in Rome.”
“I put many different mushrooms in mine. To me that’s the best.”
My favorite came from Marge, who recommended “A really good-looking hunter in the kitchen.” Definitely the most enticing but, if acted upon, might have impeded my cooking progress.
Marge was right about one thing, though. “Alla cacciatora” translates as “like a hunter.” So I got to tracking a prototypical recipe in the classic 1,200 page Le Ricette Regionali Italiane and bagged three-from Emilia-Romagna, Umbria, and Sicilia (with the addendum con melanzane).