Firstly, cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken. Now, since we will use yesterday's goulash, all there is really to do is braise/brown the chicken.
For this dish you will need: as many chicken thighs (skin on/bone in) per guest you intend to have at the table. You will need a half cup of either dark or green olives and of course, yesterday's ready made goulash.
To begin, brown the chicken skin side down in a skillet of olive oil, med/high heat. Once it is browned, let simmer covered on med/low heat while you heat up the goulash. Next, lay in the thighs (placing them in the goulash), add the olives, cover and then cover to let simmer until the potatoes are cooked and finished out mashed.
~ Tutti a Tavola!
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