📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this 'Pollo alla Cacciatora,' a classic Italian 'hunter-style' stew. This dish features bone-in chicken braised to falling-off-the-bone tenderness in a robust, aromatic tomato sauce infused with woodsy herbs, earthy mushrooms, and briny olives. It is a soul-warming masterpiece that balances acidity, salt, and deep savory notes for the ultimate comfort meal.
🥗 Ingredients
The Poultry
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- to taste Kosher Salt and Black Pepper (for seasoning the meat)
- 1/2 cup All-purpose Flour (for dredging)
Aromatics and Vegetables
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (thinly sliced)
- 2 medium Bell Peppers (one red and one green, sliced into strips)
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 4 large Garlic Cloves (minced)
The Braise
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 28 ounces Crushed Tomatoes (canned, high quality San Marzano preferred)
- 1/2 cup Chicken Stock (low sodium)
- 1 sprig Fresh Rosemary (whole)
- 2 sprigs Fresh Thyme (whole)
- 1 teaspoon Dried Oregano
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (drained)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and black pepper.
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2
Place the flour in a shallow dish and lightly dredge each piece of chicken, shaking off any excess. This helps with browning and thickens the sauce later.
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3
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken in batches, skin-side down.
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4
Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes per side. Remove the chicken to a plate and set aside; do not worry if it is not cooked through yet.
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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 and bell peppers.
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6
Sauté the vegetables for 5 minutes until they begin to soften. Add the mushrooms and continue cooking for another 4-5 minutes until the mushrooms have released their moisture and started to brown.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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8
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom.
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9
Add the crushed tomatoes, chicken stock, dried oregano, rosemary sprig, and thyme sprigs. Stir to combine and bring the mixture to a gentle simmer.
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10
Nestle the browned chicken pieces back into the sauce, ensuring they are partially submerged. Add any juices that collected on the plate back into the pan.
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11
Reduce the heat to low, cover with a lid, and simmer for 30-35 minutes, or until the chicken is tender and registers 165°F (74°C) internally.
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12
Remove the lid and stir in the olives and capers. Simmer uncovered for another 5-10 minutes to allow the sauce to thicken to your liking.
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13
Discard the woody stems of the rosemary and thyme. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
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14
Garnish with a generous sprinkle of fresh parsley before serving directly from the pan for a rustic feel.
💡 Chef's Tips
Always use bone-in, skin-on chicken for this recipe; the bones add incredible depth to the sauce and keep the meat moist during the long simmer. If the sauce feels too acidic from the tomatoes, add a pinch of sugar (about 1/2 teaspoon) to balance the flavors. Don't rush the browning of the chicken; that golden crust is where the savory 'umami' foundation of the dish is built. For a deeper flavor, try using a dry white wine (like Pinot Grigio) instead of red for a more traditional Northern Italian variation. Make this a day ahead if possible; like most stews, Cacciatore tastes even better the next day after the flavors have melded in the fridge.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta to soak up every drop of the rich tomato sauce. Pair with a thick, crusty loaf of Italian ciabatta bread for dipping. Serve alongside a simple arugula salad with lemon vinaigrette to provide a bright, peppery contrast to the heavy stew. Accompany with a glass of medium-bodied Italian red wine, such as a Chianti Classico or Barbera d'Asti. For a heartier meal, toss the sauce and chicken with wide noodles like pappardelle or fettuccine.