Cacciatore means “hunter” in Italian, and it’s hunters who first ate this dish. In fact, it is thought that the first Chicken Cacciatore was not made with chicken at all, but with rabbit or other wild game sometime during the Renaissance period, between the 14th and 16th centuries.

While there are nearly as many recipes for this dish as there are cooks, they all typically feature tomatoes, garlic, wine and, most importantly, mushrooms. The mushrooms make this chicken “hunter-style” perfect for fall, when mushrooms are at their peak and a savory, hearty dish is ideal for cooler weather.

Pastini is lucky enough to have a wonderful local source for the noble funghi, Yamhill County Mushrooms, a third generation family farm between Gaston and Carlton. Bob Darm and his sons grow organic cremini and Portobello mushrooms, using the latest in sustainable techniques, and are certified by Oregon Tilth for responsible farming practices. The aromatic, earthy mushrooms make our Chicken Caccciatore authentic and so completely delicious!

Two of our red wines go exceptionally well with the Chicken Cacciatore… try the dry, elegant Travignoli Chianti Rufina for a traditional choice from Tuscany. Or, for something wonderful from the new world, the fruity, spicy Oregon Territory Tempranillo, a Spanish grape that is being grown with great success by winemakers here in our state.

Looking forward to sharing food and wine with you soon at Pastini.

Ciao,

Susie B.