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Hunter Style Chicken Cacciatore
Hunter Style Chicken Cacciatore
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Prep Time:
60 minutes
Cook Time:
95 minutes
Total Time:
155 minutes
Elevate classic hunter-style chicken with onions, peppers, mushrooms, and red wine. A hearty and satisfying dish sure to please any palate!
Ingredients:
  • 6 cloves garlic, sliced
  • 2 (28 ounce) cans whole peeled plum tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 0.75 cup red wine
  • 1 tablespoon white sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green bell peppers, cut into chunks
  • 2 onions, cut into chunks
  • 1 pound fresh mushrooms, sliced
  • 5 pounds skinless, boneless chicken pieces
  • 1.5 pounds dry linguine pasta
  • 0.5 cup chopped fresh parsley
  • 1 tablespoon freshly shredded Parmesan cheese, or to taste
Instructions:
  • In a large pot over low heat, gently sauté garlic in 2 teaspoons of olive oil for about 3 minutes until tender without browning. Add tomatoes with juice and lightly crush them with potato masher for a chunky texture. Mix in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper until sauce is smooth. Simmer and stir occasionally while prepping the vegetables.
  • In a skillet over medium heat, sauté carrots and celery in 1 tablespoon of olive oil until tender, for 5 to 8 minutes. Combine them with the sauce. In the same skillet, cook green peppers and onions until onions are translucent, for an additional 5 to 8 minutes. Add them to the sauce. Using the skillet again, sauté mushrooms in 1 tablespoon of olive oil until they release their liquid, about 10 minutes. Mix mushrooms into the sauce. Let the sauce simmer as you prepare the chicken.
  • Whisk the eggs in a bowl. Spread the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Coat chicken pieces in egg, then coat in flour. Shake off any extra flour, and cook the chicken in the hot oil until golden on both sides, around 15 minutes. Transfer the chicken to a plate.
  • Preheat oven to 325°F (165°C) for the perfect baking temperature.
  • Spread 1 cup of tomato sauce in the base of a large Dutch oven. Add chicken pieces, then pour the rest of the sauce and vegetables over the chicken. Cover with lid.
  • Place the dish in the already heated oven and cook until the chicken is tender and fully cooked, approximately 1 hour. Lower the oven temperature to 300°F (150°C) if the sauce starts boiling vigorously.
  • 15 minutes before serving, boil a large pot of lightly salted water. Add linguine pasta, cook until tender but slightly firm, stirring often, for 10 to 12 minutes. Drain pasta well before serving.
  • Transfer the linguine onto a large platter, and layer with the chicken and sauce. Garnish with parsley and Parmesan cheese before serving.

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