Simmer the braise gently on the stovetop or in the oven until the meat is tender and can be cut using just a fork.Season the braising liquid with salt and pepper to taste, bring the braise to a boil, reduce the heat to a simmer and cover tightly. Pour in enough cooking liquid, usually a stock but in this case tomatoes, so the meat you are braising is submerged halfway.Next, add wine or fortified wine (e.g., sherry or port) to deglaze the pan and lift up all of the browned bits known as fond, stuck to the bottom of the pan.Sometimes flour will be added at this point to create a roux for thickening the braising sauce. Sometimes an acidic ingredient like tomato paste is added to the pot at this time to create a rich flavor and soften the tissues of the meat. Aromatic vegetables are then added to the pan and lightly caramelized.For our cacciatore recipe, the extra step of dredging the meat in flour is added to give the sauce additional body. Using a neutral oil, brown the meat and then remove it from the pan. A braise begins by heating a heavy pot with a lid.Let’s go through the five steps of braising: The low and slow moist cooking process breaks down the connective tissue which in turn makes the meat moist, tender, and really delicious! The technique of braising is mostly reserved for tough cuts of meat that get a lot of exercise. Braising is hands down my favorite way to cook protein because it’s a very satisfying process, and although it does take some time and love, the end result is incredibly rewarding. Every Italian family has a different recipe for this dish, but this is the version I like to prepare for my very not-Italian family.īefore I dive into the recipe, it’s important to understand the cooking technique we’re using to prepare it, which is braising. The word cacciatore means hunter in Italian, so any dish that’s prepared “alla cacciatora” or “hunter’s style”, is going to contain either chicken or rabbit cooked with onions, mushrooms, tomatoes and an assortment of vegetables. Chicken Cacciatore is an Italian country-style braised dish perfect for the cold weather that includes onions, mushrooms, carrots, garlic, peppers, herbs and tomatoes.