Chicken Cacciatore {Italian Hunter's Chicken}
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Chicken Cacciatore {Italian Hunter's Chicken}
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Italian Hunter's Chicken, also known as Chicken Cacciatore, includes tender, juicy chicken in a tomato-based sauce with onion, bell pepper, garlic and fresh herbs. A rustic, flavorful, farmhouse favorite!
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Ingredients
- 3-4 lbs. bone-in, skin-on chicken breasts or thighs
- Kosher salt and freshly-ground black pepper
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced or pressed
- ¾ cup dry white wine
- 1 (28 ounce) can whole peeled tomatoes with juices (preferably San Marzano)
- ¾ cup reduced-sodium chicken broth
- ½ teaspoon sugar
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
- ¼ cup chopped fresh basil (or sub with fresh parsley)
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Instructions
- Pat the chicken dry; season with salt and pepper to taste. Dredge each piece of chicken in the flour to coat lightly, shaking off any excess.
- In a large, deep skillet or Dutch oven, heat the oil and butter over medium-high heat. Add the chicken pieces to the skillet and cook just until brown, about 5-6 minutes per side. Brown the chicken in two separate batches, if necessary, so that you don’t overcrowd the pan. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the bell peppers, onion and garlic; cook until the onion is soft, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, using a wooden spoon to break the tomatoes into smaller pieces.
- Stir in the broth, sugar, oregano and rosemary. Return the chicken pieces to the pot and turn to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for breast pieces (or about 20 minutes if using thighs).
- Use tongs to transfer the chicken pieces to a serving platter. Increase the heat and bring the sauce to a boil. Boil the sauce until it thickens slightly, about 5-7 minutes. Spoon the sauce over the chicken, garnish with fresh basil, and serve!
Notes
- Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
- Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
- If available, use San Marzano tomatoes. Sweet, pulpy, low in acidity, and containing few seeds, they are the best option for making sauces.
- Pick a high-quality dry white wine (nothing too sweet) such as Pinot Grigio, Sauvignon Blanc or Chardonnay.
- Instead of braising with the lid on, simmer the pot uncovered. This allows the sauce to thicken and reduce (so that it's less watery), and keeps the chicken skin crisp.
- Use chicken thighs, chicken breast, drumsticks, or a combination of the cut-up parts. Chicken breast requires a little bit longer cooking time, so adjust according to the recipe instructions below.
- If you can't find San Marzano tomatoes, you can substitute with other whole, peeled tomatoes. A can of diced tomatoes will also work.
- For a richer, bolder sauce, use a dry red wine instead of the white wine.
- If you don't want to use alcohol, substitute additional chicken broth for the wine.
- Add sliced mushrooms or finely-diced carrots to the sauce at the same time that you add the bell peppers.
- Black olives are another nice addition to the stew.
- Use just about any herbs that you enjoy, such as a combination of tarragon, parsley, rosemary, thyme, oregano and basil.
- Recipe adapted from Giada de Laurentiis.
Nutrition Information
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Serving
1/4 of the recipe
Calories
668kcal
(33%)
Carbohydrates
29g
(10%)
Protein
52g
(104%)
Fat
35g
(54%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
496mg
(21%)
Potassium
1133mg
(32%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1734IU
(35%)
Vitamin C
83mg
(92%)
Calcium
126mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 668kcal | 33% |
| Carbohydrates | 29g | 10% |
| Protein | 52g | 104% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 496mg | 21% |
| Potassium | 1133mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1734IU | 35% |
| Vitamin C | 83mg | 92% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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