📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this authentic 'Pollo alla Cacciatora,' a timeless Italian braise that translates to 'Hunter's Style' chicken. This soul-warming stew features bone-in chicken thighs simmered until fall-off-the-bone tender in a rich, velvety tomato sauce infused with woodsy rosemary, earthy mushrooms, and briny kalamata olives. It is the quintessential comfort food, offering a complex depth of flavor that only develops through patient, low-and-slow simmering.
🥗 Ingredients
The Chicken
- 6-8 pieces Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Extra Virgin Olive Oil (divided)
The Soffritto and Aromatics
- 1 Yellow Onion (large, thinly sliced into half-moons)
- 2 Bell Peppers (1 red and 1 yellow, seeded and sliced into strips)
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 4 cloves Garlic (thinly sliced)
- 2 sprigs Fresh Rosemary (leaves finely chopped)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Braising Liquid
- 3/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or roughly chopped)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (drained and rinsed)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and pepper.
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2
Place the flour in a shallow bowl and lightly dredge each chicken thigh, shaking off any excess. This helps with browning and slightly thickens the sauce later.
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3
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken skin-side down.
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4
Sear the chicken for 5-7 minutes per side until the skin is golden brown and crispy. Work in batches if necessary to avoid crowding. Remove chicken to a plate and set aside.
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5
Drain all but 1 tablespoon of fat from the pan. Add the remaining tablespoon of olive oil if the pan looks dry. Add the sliced onions, peppers, and mushrooms.
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6
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and the mushrooms have released their moisture and begun to brown.
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7
Stir in the garlic, rosemary, and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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8
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the 'fond' (the flavorful brown bits) from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
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9
Add the crushed tomatoes, chicken stock, olives, and capers. Stir well to combine the sauce components.
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10
Nestle the seared chicken thighs back into the sauce, skin-side up. Ensure the crispy skin remains just above the liquid line to maintain some texture.
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11
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pan partially with a lid.
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12
Simmer for 35-40 minutes. The chicken is done when it registers 165°F (74°C) internally and the meat pulls away easily from the bone.
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13
Taste the sauce and adjust seasoning with more salt or pepper if needed. Remove from heat and stir in half of the fresh parsley.
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14
Let the dish rest for 5 minutes before serving to allow the flavors to settle. Garnish with the remaining parsley.
💡 Chef's Tips
Always use bone-in chicken; the marrow adds incredible body and richness to the sauce that boneless cuts lack. If your sauce feels too thin at the end, remove the chicken and boil the sauce uncovered for 5 minutes to reduce it. For a deeper flavor profile, try adding a splash of balsamic vinegar or a rind of Parmesan cheese during the simmering process. Don't skip the deglazing step with wine; the acidity is crucial to balance the sweetness of the peppers and tomatoes. If you prefer a more rustic texture, hand-crush whole peeled San Marzano tomatoes instead of using pre-crushed ones.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up every drop of the tomato gravy. Pair with a crusty loaf of Italian ciabatta bread for dipping into the sauce. For a lighter option, serve alongside sautéed garlic broccoli rabe or a crisp green salad. A glass of medium-bodied Italian red wine, like a Chianti Classico or Barbera, complements the acidity of the dish perfectly. Serve over wide egg noodles or pappardelle pasta for a classic hearty meal.