Pollo alla Cacciatora Recipe (Hunter’s Chicken)

What to Expect:

Pollo alla Cacciatora is a warming, comforting dish, perfect for family dinners or cozy evenings. The chicken should be tender, falling off the bone, and the sauce will be thick, rich, and bursting with the flavors of tomatoes, wine, and herbs. Serve it over pasta, mashed potatoes, or with a side of crusty bread to soak up that delicious sauce.

Meal Facts:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Time to Stand: None
• Total Time: 1 hour
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: Moderate ($15-20 depending on local prices)
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Large skillet or Dutch oven, sharp knife, cutting board, wooden spoon. Check out the right equipment and Ingredients that you need for making  Pollo alla Cacciatora   here

Ingredients:

• 4 bone-in, skin-on chicken thighs (you can use breasts or a mix of parts)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, sliced
• 1 celery stalk, sliced
• 1 bell pepper (red or yellow), sliced
• 400g (14 oz) canned crushed tomatoes
• 100ml (1/2 cup) dry white wine (substitute with chicken broth for alcohol-free)
• 100ml (1/2 cup) chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Check out the right equipment and Ingredients that you need for making  Pollo alla Cacciatora   here

Step-by-Step Method:

Step 1: Prep the Chicken

• Season: Generously season the chicken thighs with salt and pepper on both sides.
• Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin side down, and sear until golden brown (about 5-6 minutes per side). Remove the chicken and set it aside.

Step 2: Sauté the Vegetables

• Cook the Aromatics: In the same skillet, add the chopped onion, garlic, carrot, celery, and bell pepper. Cook for about 5-7 minutes until softened, stirring occasionally.
• Deglaze with Wine: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom.

Step 3: Build the Sauce

• Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, oregano, bay leaf, and optional chili flakes. Mix everything together to combine.
• Simmer: Return the browned chicken to the skillet, skin side up, and add the chicken broth. Bring the sauce to a simmer, then reduce the heat to low. Cover the pan and let the chicken cook for about 30-35 minutes, until it’s fully cooked through and tender.

Step 4: Finishing Touches

• Adjust the Seasoning: Taste the sauce and add more salt, pepper, or chili flakes as needed. Remove the bay leaf.
• Garnish: Sprinkle with fresh parsley before serving.
• Check out the right equipment and Ingredients that you need for making  Pollo alla Cacciatora   here

Variations and Substitutions:

• Dietary Needs:
  • Gluten-Free: This recipe is naturally gluten-free, but be sure to check your tomato paste and broth to ensure they’re certified gluten-free.
  • Dairy-Free: The recipe doesn’t contain dairy, but make sure your broth doesn’t include any hidden dairy ingredients.
  • Alcohol-Free: Substitute the white wine with additional chicken broth if avoiding alcohol.
• Protein Options:
  • You can use boneless, skinless chicken breasts or thighs, though the cooking time will be reduced by about 10 minutes.
  • For a vegetarian twist, replace the chicken with large chunks of portobello mushrooms or tofu and omit the chicken broth for vegetable broth.
• Herbs & Spices:
  • Feel free to add other Italian herbs like rosemary or thyme.
  • For a bolder taste, you can swap the oregano for basil or add capers for a salty kick.
• Wine Substitutes:
  • Red wine works well too if you want a richer, more robust sauce.
  • Check out the right equipment and Ingredients that you need for making  Pollo alla Cacciatora   here

Nutritional Information (per serving):

• Calories: 450
• Protein: 28g
• Carbs: 20g
• Fat: 30g
• Fiber: 5g

Troubleshooting Tips:

• Watery Sauce: If your sauce seems too thin, remove the chicken at the end of cooking and simmer the sauce uncovered for a few more minutes to thicken it.
• Chicken not Browning: Make sure the skillet is hot enough when you start searing. If it’s too cool, the chicken will steam rather than brown.
• Undercooked Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Final Thoughts:

Based on my overall experience, Pollo alla Cacciatora is a versatile recipe that you can easily adapt to your preferences. It’s a no-fuss, one-pan meal that works just as well for a busy weeknight as it does for a special Sunday dinner.