Name: Pollo alla Cacciatora (Hunter’s Chicken)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 chicken thighs and 4 drumsticks, bone-in and skin-on; 1/4 cup all-purpose flour, for dredging; 1/2 cup extra virgin olive oil; 1 large onion, sliced; 2 cloves of garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 cup black olives, pitted; 2 tablespoons capers, rinsed; 1 cup dry red wine (Chianti or another Italian red); 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; Fresh basil or parsley, for garnish

AuthorJulia ForesekCategoryItalian, Slow Cooked & Braised DishesDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

4 chicken thighs and 4 drumsticks, bone-in and skin-on

1/4 cup all-purpose flour, for dredging

1/2 cup extra virgin olive oil

1 large onion, sliced

2 cloves of garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 cup black olives, pitted

2 tablespoons capers, rinsed

1 cup dry red wine (Chianti or another Italian red)

1 can (28 ounces) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, for garnish

Prepare the Chicken: Season the chicken pieces with salt and pepper, then dredge them lightly in flour, shaking off any excess.

Brown the Chicken: In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set aside.

Sauté the Vegetables: In the same pan, reduce the heat to medium and add the onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers have softened.

Deglaze: Pour in the red wine to deglaze the pan, stirring to loosen any browned bits from the bottom.

Simmer the Sauce: Add the crushed tomatoes, oregano, thyme, bay leaf, olives, and capers. Stir to combine.

Cook the Chicken: Return the chicken to the pan, spooning the sauce over the pieces. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, until the chicken is tender and cooked through.

Garnish and Serve: Once the chicken is done, check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf, garnish with fresh basil or parsley, and serve.

Ingredients