Pollo Alla Cacciatora Italian Hunter Style Chicken
Experience the rich, rustic flavors of *Pollo Alla Cacciatora*, or Italian Hunter-Style Chicken, a classic comfort dish that transports you straight to the heart of Italy. This recipe features tender bone-in chicken thighs and drumsticks, lovingly braised in a savory medley of olive oil, aromatic vegetables, dry white wine, and luscious peeled tomatoes. Elevated with fresh rosemary, bay leaves, and briny Kalamata olives, the sauce boasts a dynamic blend of earthy, tangy, and herbaceous flavors. Simmered to perfection, this hearty dish is perfect for weeknight dinners or special occasions. Serve it with crusty bread, creamy polenta, or al dente pasta to soak up every drop of the rich, velvety sauce. Bursting with Mediterranean flair, this one-pot wonder is as easy to make as it is irresistibly delicious.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs and drumsticks (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 stalk Celery stalk, diced
- 1 cup Dry white wine
- 28 ounces Canned whole peeled tomatoes
- 1 cup Chicken broth
- 2 sprigs Fresh rosemary sprigs
- 2 Bay leaves
- 1 cup Kalamata olives, pitted
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken pieces with salt and black pepper on both sides.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken to the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook on the other side for 4-5 minutes. Remove the chicken and set it aside.
In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the canned whole peeled tomatoes to the skillet, breaking them up with a wooden spoon. Stir in the chicken broth, rosemary sprigs, and bay leaves.
Return the chicken pieces to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover with a lid, and simmer for 30 minutes.
After 30 minutes, add the Kalamata olives to the skillet and continue to simmer uncovered for another 15 minutes, allowing the sauce to thicken slightly.
Remove the rosemary sprigs and bay leaves from the skillet. Taste the sauce and adjust seasoning if necessary with additional salt and pepper.
Serve the Pollo Alla Cacciatora garnished with fresh parsley. Pair with crusty bread, polenta, or pasta for a complete meal.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 8550 mg | 372% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 47.5 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 578 mg | 44% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4365 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
