Pollo Alla Cacciatora (Hunter's Chicken)

Pollo Alla Cacciatora (Hunter's Chicken)

Pollo alla Cacciatora, or Hunter's Chicken, is a rustic Italian dish steeped in tradition and bursting with flavor. Originating from the picturesque Italian countryside, this hearty meal was once a staple for hunters returning from the fields, who prepared it with the freshest ingredients available. The tender chicken is lovingly simmered in a rich sauce made from ripe tomatoes, robust red wine, and aromatic herbs, creating a symphony of tastes that evoke the warmth of Italian home cooking. Perfect for gatherings with family and friends, serve this dish with crusty bread to soak up the savory sauce or over a bed of creamy polenta for an authentic Italian experience that transports you straight to the hills of Tuscany.

Servings: 6

Ingredients

  • Chicken pieces (4 pounds (bone-in, skin-on recommended))
  • Olive oil (3 tablespoons)
  • Onion (1 large, chopped)
  • Garlic (4 cloves, minced)
  • Diced tomatoes (1 can (28 ounces))
  • Red wine (1 cup)
  • Chicken broth (1 cup)
  • Fresh rosemary (1 sprig)
  • Fresh thyme (2 sprigs)
  • Bay leaf (1)
  • Capers (2 tablespoons)
  • Olives (1/2 cup (black or green, pitted and sliced))
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh parsley (for garnish, chopped)

Instructions

  1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
  2. Add the chicken pieces to the skillet and brown them on all sides, approximately 8-10 minutes. Once browned, remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and aromatic.
  4. Stir in the diced tomatoes, red wine, chicken broth, rosemary sprig, thyme sprigs, bay leaf, salt, and pepper. Mix thoroughly to combine all ingredients.
  5. Return the browned chicken pieces to the skillet, making sure they are submerged in the sauce. Bring the mixture to a gentle simmer.
  6. Cover the skillet and let it simmer for 45 minutes, or until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (75°C).
  7. During the last 5 minutes of cooking, add the olives and capers to the skillet, allowing their flavors to meld with the sauce.
  8. Once the chicken is cooked through, remove the bay leaf, rosemary sprig, and thyme sprigs from the skillet.
  9. Garnish the dish with freshly chopped parsley before serving.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 50 minutes • Calories: 450 • Fat: 25g • Carbs: 10g • Protein: 40g • Sodium: 600mg • Sugar: 5g