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Chicken Cacciatore (Hunter Style Chicken)
Chicken Cacciatore (Hunter Style Chicken)
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Flavorful Italian chicken stew with tomatoes, onions, garlic, and white wine.
Ingredients:
  • One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
  • Salt
  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, thinly sliced root to tip, about 1 1/2 cups
  • 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
  • 8 ounces cremini mushrooms, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 1/3 cup white or red wine
  • 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1 28 ounce can of plum tomatoes in their juice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)
Instructions:
  • Prepare the chicken: Pat dry and season with salt. Heat olive oil in a large skillet over medium heat. Cook chicken in batches until browned on both sides, about 5 minutes each side. Transfer chicken to a bowl and reserve. Leave 2 tablespoons of rendered fat in the pan, adjusting with more oil if needed.
  • In a hot pan, sauté sliced onions, bell peppers, and mushrooms until the onions are translucent and the mushrooms release most of their moisture, about 10 minutes. Add garlic and cook for another minute.
  • After deglazing the pan with wine, scrape up the flavorful browned bits. Reduce the wine by half before adding the tomatoes. Stir in pepper, thyme, oregano, and a teaspoon of salt. Taste and adjust seasoning, then simmer uncovered for 5 more minutes.
  • Place chicken pieces skin side up on top of the tomatoes and onions in the pan. Cover the pan partially with a lid, simmer on low heat, turning and basting occasionally. Cook until chicken thighs are tender, about 30 to 40 minutes.

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