Vindication! Today I found proof that I'm not the only one who loves finding interesting facts about beloved recipes. Chef Todd English appears to also be in my court. This week's Throwback Thursday pits Old School verses New School. Who will win? You decide.

Chef English writes, "I’m a food history nut who loves uncovering the origins of recipes. Originally, chicken cacciatore did not incorporate the tomatoes we assume. Instead, wine or vinegar was the base for the braise, so the sauce was quite dark. This version is inspired by a 15th-century recipe, and it is believed to be the predecessor of Coq au Vin."

What's the recipe to which he is referring? "Old School" Chicken Cacciatore:

“Old School” Chicken Cacciatore
Credit: Oxmoor House

"Old School" Chicken CacciatoreIt doesn't quite look like the classic dish you remember, do you? Chef English is right in called it a sort of grandparent to the Coq au Vin, and the sauce alone is enough to make us a firm believer!

If your hankering for chicken cacciatore is more updated than this classic, you're in luck; Chef English included another recipe, aptly named, we believe:


Of this dish, Chef English points out, "A tomato base is what most of us think of when it comes to cacciatore. I prefer whole cut-up chicken for this dish, as it is incredibly inexpensive and gives everyone at the table a favored piece. Make this for company—do the braise ahead, and reheat it the next day; it will taste even better."

Where do you stand on the great cacciatore debate?

What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!