Coniglio Alla Cacciatora (Rabbit Cacciatora...or Chicken)

Yes you read it right...Rabbit!  Today it seems that the bunny is safe from the hands of men...at least in the culinary world.  People for some reason have an issue with eating Thumper.  As much as I think Rabbits are cute, they are also delicious.  But here I will use chicken not rabbit.  The reason is not to spare Thumper, but because Rabbit is readily unavailable (a positive and a negative?).  So on to the common, but delicious Chicken.
The recipe for Cacciatora grew out of the fact that Rabbits then did not taste like rabbits today.  They were gamier.  Often this recipe was used on wild rabbits.  This recipe is also excellent for gamey birds like duck (wild duck that is), but not specifically good for tasteless birds such as Pheasant.
The use of vinegar and wine is used to cut the gamey flavor, but it also gives an un-gamey bird like chicken a delicious taste.
One thing I must insist.  There is the use of capers and anchovies.  I know the american tendency to detest both.  Do not omit these two.  The capers give a lovely aroma to the bird and the Anchovy is used as a spice.  Make it and no one will even know anchovy is in there.
For those who have gone to "Boater" Italian Restaurants, you have probably had Chicken Cacciatora with tomato sauce and melted cheese.  This is not it.  Boaters learned early on that when dealing with an uneducated palate you just dump ton of sauce and a ton of cheese and you have a winner.  That and the fact most boaters knew nothing about the true Cacciatora, and only knew that Alla Cacciatora meant  Alla "Hunter". Strangely for them that meant Cheese and Tomatoes.
Onward!

Coniglio Alla Cacciatora (or for you Chicken Cacciatora)

For 6 people

Two Pound Chichen cut into parts (Rabbit for the ones that can find it)

Sage (Fresh Chopped and a handful)

2 cloves of Garlic (in Italy the recipe is for one...believe me two here)

1 small glass of red wine Vinegar (3/4 cup) or balsamic.

!/2 a small glass of red wine Vinegar (1/2 cup) or balsamic.

1 small glass of water (One cup)

Olive Oil, Half a glass (Half a cup)

2.5 oz of Capers

3 small Anchovies Chopped finely

Potato Starch

Salt

Pepper

Wash the cut pieces of meat (remove the skin if it is chicken.  It will fall off anyway) and dry well with paper towel.
Pour the Olive oil in a large but shallow pan, heat and add the meat.
Add the sage and garlic and begin to brown the meat on medium high heat.
As soon as it is browned add salt and pepper.  A good amount of pepper (one teaspoon)  not so much salt.  The capers and anchovies have salt on them.
Add one cup of vinegar (red wine or balsamic[with 6% acidity] and one of water.
Cover (this is important) and let the meat cook for about an hour at lower heat (Must be simmering) adding water as needed. Again not too much just a 1/16 of a cup here and there there depending on how much moisture you are loosing.  There should be most of its juice at the end...but some loss.
When done, mix the capers and dissolve the Anchovies, and a teaspoon of Potato starch (corn starch will do) in a half cup of vinegar and 1/3 of a cup of water.  Add to the pan and make it boil again until the sauce becomes dense.
Serve.
This can be served next to or on top a bed of risotto.

Buon Appetito e Buona Sera.