Stanley Tucci Learned This Comfort Food Classic From His Mom

When it comes to authentic, ingredient-driven Italian food, Stanley Tucci has become one of my most-trusted sources. Once upon a time, he was best known as an actor, but after his popular Netflix series, Searching for Italy, he’s made a name for himself as an authority on all things edible and Italian. One of his go-to comfort food classics is a true Italian classic, and, in a recent video on the Williams Sonoma Youtube feed, he generously shared how he makes it.

The dish in question is chicken cacciatore, a recipe you may already know if you dine out at Italian restaurants, or if you grew up in an Italian family. Tucci certainly did: His mother actually taught him how to make the ultimate chicken cacciatore, and he notes in the video that she still cooks it regularly. If you’re not yet familiar with this hearty, surprisingly simple recipe, you may be wondering what chicken cacciatore is.

What Is Chicken Cacciatore?

The word cacciatore translates, Tucci explains in the video, to “hunter.” In fact, a more traditional version of this recipe uses rabbit. You don’t have to be a hunter to enjoy it, but the autumnal flavors and ingredients, like woodsy mushrooms, definitely call to mind the coziest season. 

How To Make It

To make Tucci’s cacciatore (or rather, his mom’s cacciatore), here’s what you do:

1. Sauté bell peppers and mushrooms in a large, wide pan until softened. Take them out of the pan, and set them aside.
2. In the same pan, sear off a whole chicken cut into pieces — a combination of wings, drumsticks, and thighs. Once the chicken pieces are brown, transfer them to a plate.
3. Deglaze the pan with white wine, then add onions and garlic and sauté until softened.
4. Add in canned plum tomatoes, and return the chicken to the pan. Cover, simmer over low heat, and when the chicken is almost cooked, add in the reserved peppers and mushrooms. And… that’s it! Tucci serves his cacciatore with bread for sauce-mopping.

Now, it should be said that there are about as many cacciatore recipes as there are Italian households. What makes Tucci’s unique is the addition of tomatoes to the braising liquid. That’s his mother’s influence: In the recipe notes, it’s stated that his father’s side of the family usually left those out.

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Tips for Making Tucci-Worthy Cacciatore

If you’ve never made cacciatore before, there are a few key moments in this video that teach must-do tips. The first is the pan: It should be one of your largest, widest skillets with plenty of room to ensure the chicken browns, rather than steams. Tall sides are helpful too, for keeping the liquid contained. Tucci uses a pan he designed with Williams Sonoma, but any braiser or large skillet will do.

The second tip is to use the right wine for deglazing your pan. White is traditional to this recipe, and Tucci notes that the wine should be dry. Any dry white wine you like to drink will do, and the benefit of choosing a decent bottle is that you can enjoy the rest with your meal.

Perhaps the most important tip is about the chicken itself. Tucci’s chicken is neatly cut into pieces, but there’s no need to do that yourself if you don’t know how or don’t want to. Just ask your butcher to cut up a whole chicken (or use a pack of chicken thighs), and all you have to do when you get home is start cooking!