There’s no authentic-traditional chicken cacciatore recipe. For what I gathered, it’s the most vague recipe in the history of the Italian-American cuisine. Google “cacciatore” and you get all kinds of possibilities; creamy, healthy, Italian (redundancy?), spicy chicken cacciatore and even vegan cacciatore. If you need a cacciatore recipe you’ll certainly have plenty of choices but none will be “traditional”.

I was not going to post my unauthentic chicken cacciatore recipe. But this was the best frigging chicken cacciatore I ever tasted in my life and this is, after all, my cooking blog. If one of my kids decide to make chicken cacciatore one day it better be this one.

What so special about it? Nothing! It’s all chicken cacciatore is meant to be; whatever the hell the cook wants. And to me it is tender and juicy chicken, braised in a flavorful wine sauce, loaded with peppers, carrots, tomatoes, onions, garlic, herbs, capers and olives.

So, to my kids and to anyone that wants to try this unauthentic-unapologetic chicken cacciatore, here is how.