Cacciatora di Pollo (Hunter’s Chicken) Recipe Guide

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Cacciatora di pollo

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large skillet or Dutch oven, knife, cutting board, wooden spoon, and ladle.

Ingredients

  

• 4-6 bone-in chicken thighs or drumsticks you can also use a whole chicken cut into pieces
• 2 tbsp olive oil
• 1 large onion diced
• 2 garlic cloves minced
• 1 large bell pepper red or yellow, sliced
• 1 cup mushrooms sliced
• 1 large carrot sliced
• 1 can 14 oz crushed tomatoes
• ½ cup dry white wine or chicken broth
• 1 cup chicken stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Prep the Chicken:
• Season the chicken with salt and pepper. From my own personal experience, it’s best to let the chicken sit for 10 minutes to absorb the flavors.
• Sear the Chicken:
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, about 5-6 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
• Sauté the Vegetables:
• In the same pan, add the onions, garlic, bell peppers, carrots, and mushrooms. Sauté for 5-6 minutes until the veggies start to soften. You’ll want to stir occasionally to prevent them from sticking to the pan.
• Deglaze with Wine:
• Pour in the white wine (or chicken broth if you prefer) to deglaze the pan, scraping up the browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
• Add Tomatoes and Herbs:
• Stir in the crushed tomatoes, chicken stock, oregano, thyme, and bay leaves. Bring the mixture to a simmer and season with salt and pepper to taste.
• Return the Chicken to the Pan:
• Nestle the browned chicken pieces back into the sauce. Lower the heat, cover the pan, and let it simmer for 40-45 minutes. The chicken should be tender, and the sauce will thicken beautifully.
• Rest and Serve:
• Once done, remove the bay leaves and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley. Serve with crusty bread, pasta, or polenta.
• Variations and Tips
• Dietary Needs:
• If you're looking for a lighter version, you can use skinless chicken breasts instead of thighs, though from my experience, thighs give a richer flavor. For a gluten-free version, use gluten-free pasta or rice as a side dish.
• Vegetarian Substitute:
• Replace the chicken with hearty vegetables like eggplant, zucchini, or tofu for a plant-based option. You can use vegetable broth in place of chicken stock.
• Spicy Cacciatore:
• If you like a kick, add some red pepper flakes when you sauté the vegetables, or a few chopped Calabrian chili peppers to the sauce.
• Wine Substitution:
• Not a fan of cooking with wine? Use an extra ½ cup of chicken broth for a delicious, alcohol-free version.
• Make-Ahead Tip:
• Cacciatora di Pollo actually tastes even better the next day, so feel free to make it in advance. Just reheat it gently on the stovetop or in the oven.

So, here’s how I make one of the most flavorful and comforting Italian dishes, Cacciatora di Pollo. This classic Italian recipe, which translates to “hunter’s chicken,” is packed with hearty vegetables, herbs, and tender chicken in a savory tomato-based sauce. It’s a perfect one-pot meal that’s easy to make and packed with rich, rustic flavors. it’s one of those dishes that’s perfect for both weeknight dinners and weekend gatherings.

Notes on What to Expect

Cacciatora di Pollo is a hearty, home-style dish. The chicken will be tender, fall-off-the-bone delicious, and the sauce will be rich with the earthy flavors of the vegetables and herbs.  this dish really shines when served with simple sides like pasta, rice, or polenta. You can also enjoy it with a salad or crusty bread for soaking up the sauce. It’s a meal that’ll have everyone going back for seconds.

This recipe is highly versatile and forgiving, so feel free to make it your own. Based on my overall experience, Cacciatora di Pollo is a foolproof crowd-pleaser, perfect for any occasion. Let me show you how I make it, and you’ll see how easy it is to create an authentic Italian dish right at home.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Time to Stand: 5 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Easy to Moderate
• Servings: 4-6
• Calories (per serving): Approximately 380
• Cost of Ingredients: $15-$20 (varies depending on ingredient quality)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large skillet or Dutch oven, knife, cutting board, wooden spoon, and ladle. Check out the right equipment and Ingredients that you need for making   #Cacciatora di pollo   here

Ingredients

• 4-6 bone-in chicken thighs or drumsticks (you can also use a whole chicken cut into pieces)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 large bell pepper (red or yellow), sliced
• 1 cup mushrooms, sliced
• 1 large carrot, sliced
• 1 can (14 oz) crushed tomatoes
• ½ cup dry white wine or chicken broth
• 1 cup chicken stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Check out the right equipment and Ingredients that you need for making   #Cacciatora di pollo   here

Method: How to Make Cacciatora di Pollo

1. Prep the Chicken:
   Season the chicken with salt and pepper. From my own personal experience, it’s best to let the chicken sit for 10 minutes to absorb the flavors.
2. Sear the Chicken:
   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, about 5-6 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables:
   In the same pan, add the onions, garlic, bell peppers, carrots, and mushrooms. Sauté for 5-6 minutes until the veggies start to soften. You’ll want to stir occasionally to prevent them from sticking to the pan.
4. Deglaze with Wine:
   Pour in the white wine (or chicken broth if you prefer) to deglaze the pan, scraping up the browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
5. Add Tomatoes and Herbs:
   Stir in the crushed tomatoes, chicken stock, oregano, thyme, and bay leaves. Bring the mixture to a simmer and season with salt and pepper to taste.
6. Return the Chicken to the Pan:
   Nestle the browned chicken pieces back into the sauce. Lower the heat, cover the pan, and let it simmer for 40-45 minutes. The chicken should be tender, and the sauce will thicken beautifully.
7. Rest and Serve:
   Once done, remove the bay leaves and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley. Serve with crusty bread, pasta, or polenta.

Variations and Tips

• Dietary Needs:
  If you’re looking for a lighter version, you can use skinless chicken breasts instead of thighs, though from my experience, thighs give a richer flavor. For a gluten-free version, use gluten-free pasta or rice as a side dish.
• Vegetarian Substitute:
  Replace the chicken with hearty vegetables like eggplant, zucchini, or tofu for a plant-based option. You can use vegetable broth in place of chicken stock.
• Spicy Cacciatora:
  If you like a kick, add some red pepper flakes when you sauté the vegetables, or a few chopped Calabrian chili peppers to the sauce.
• Wine Substitution:
  Not a fan of cooking with wine? Use an extra ½ cup of chicken broth for a delicious, alcohol-free version.
• Make-Ahead Tip:
  Cacciatora di Pollo actually tastes even better the next day, so feel free to make it in advance. Just reheat it gently on the stovetop or in the oven.
• Check out the right equipment and Ingredients that you need for making   #Cacciatora di pollo   here

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 28g
• Fat: 22g
• Carbs: 14g
• Fiber: 3g
• Sugar: 5g

Troubleshooting Tips

• Sauce Too Thin?
  If your sauce isn’t thickening, let it simmer uncovered for the last 10-15 minutes to evaporate some of the liquid.
• Chicken Not Tender?
  Make sure you’re cooking it long enough. If you’re using larger pieces of chicken, they might need an extra 10 minutes or so.
• Too Acidic?
  If your sauce tastes a bit too tangy, you can balance it with a pinch of sugar or a small pat of butter stirred in at the end.