Cacciatore means ‘hunter’ in Italian. In cuisine, alla cacciatora refers to a meal prepared ‘hunter-style’ with onions, herbs and usually tomatoes, often bell peppers and sometimes wine. Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato.
Not surprisingly, in Sicily you can have your cacciatore with fresh dried fruits, i.e. plums. This is truly a hunter style for you have ever hunted the best plums from the tree, you know what I mean.
Chicken cacciatore with fresh tomatoes, onion and plums is a family and man's meal. Its true because of the wholesomeness of the dish and its preparation - hunter style. You will need to buy at least two larger chicken breasts with bone and skin on. Take your covered skillet and saute one large (peeled/chopped) onion and a half glove of (peeled/chopped) garlic in 3 tbs of olive oil and the same of coconut oil. I always like to add my seasonings to the oils as the melt and blend in together: dried rosemary, oregano and mint along with red pepper flakes and a pinch of sea salt.
Lay in your chicken once the onion has gone transparent. Brown your chicken breasts on both sides allowing the skin side to get a bit browner and crisping on the edges. Now you want to add either a small can of diced tomatoes or use your own fresh from the garden. Cover and let simmer for 20 min. or longer depending on the size of the chicken breasts. After twenty or so minutes, you should add as many dried plums as you like to the cacciatore ... just before serving.
Hopefully, in the meantime, you started a salted water to boil your linguine pasta. Once the pasta is tender, drain and rinse and ladle into a low lipped serving platter. Lay over the pasta your chicken breasts and cover with the wonderful delicious sauce making sure a few prunes appear on top, grate some Parmesan and garnish.
Tutti a Tavola!