A Taste of Italy: Pollo alla Cacciatora (Hunter's Style Chicken)

 

Close your eyes and imagine the rolling hills of Tuscany, the aroma of herbs hanging in the warm air, and a hearty, flavorful dish simmering gently on the stove. That's the essence of Pollo alla Cacciatora, or Hunter's Style Chicken. This rustic Italian classic is a testament to simple, fresh ingredients transforming into a deeply satisfying meal.

 

"Cacciatora" literally means "hunter" in Italian, and this dish evokes the spirit of a hunter preparing a simple yet flavorful meal with ingredients foraged from the land. Traditionally, it features chicken braised with tomatoes, onions, garlic, herbs (especially rosemary and sage), and sometimes mushrooms or bell peppers. It's a dish that speaks of tradition, comfort, and the art of letting good ingredients shine.

 

This recipe is my go-to for a taste of authentic Italian home cooking. It's relatively easy to prepare, perfect for a cozy weeknight dinner, and always a crowd-pleaser. The chicken becomes incredibly tender as it simmers in the flavorful tomato-based sauce, creating a dish that's both rustic and elegant.

 

Why You'll Fall in Love with Pollo alla Cacciatora:

 

Incredible Flavor: The combination of sweet tomatoes, aromatic herbs, savory chicken, and a hint of white wine creates a complex and irresistible flavor profile.

Tender Chicken: Slow braising ensures the chicken becomes fall-off-the-bone tender and infused with the delicious sauce.

Simple Ingredients: This recipe relies on everyday ingredients that are easy to find.

One-Pot Wonder: Minimal cleanup makes this dish a weeknight hero.

Perfect for Sharing: It's a wonderful dish to serve to family and friends, bringing a touch of Italian warmth to your table.

Let's Gather Our Ingredients:

 

4-6 bone-in, skin-on chicken pieces (thighs and drumsticks work particularly well for flavor and tenderness)

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2-3 cloves garlic, minced

1 red bell pepper, sliced

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) - Optional, but adds a lovely depth of flavor

1/4 cup chicken broth

2 sprigs fresh rosemary

4-5 fresh sage leaves

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a little heat)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Crusty bread, polenta, or pasta (for serving)

Time to Cook: Bringing Italy to Your Kitchen!

 

Season the Chicken: Pat the chicken pieces dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.

Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and cook for 5-7 minutes per side, or until golden brown and crispy. Browning the chicken adds depth of flavor to the dish. Remove the chicken from the pot and set aside.

Sauté the Aromatics: Add the chopped onion and sliced red bell pepper to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.

Add Garlic and Herbs: Stir in the minced garlic, fresh rosemary sprigs, fresh sage leaves, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.

Deglaze the Pot (Optional but Recommended): Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have accumulated. This adds even more flavor to the sauce. Let the wine simmer for a minute or two, allowing some of the alcohol to evaporate.

Add Tomatoes and Broth: Pour in the undrained diced tomatoes and chicken broth. Stir everything together.

Return the Chicken: Nestle the browned chicken pieces back into the pot, ensuring they are partially submerged in the sauce.

Simmer Gently: Bring the sauce to a gentle simmer, then cover the pot and reduce the heat to low. Let the chicken braise for 30-40 minutes, or until it is cooked through and the meat is falling off the bone tender.

Check Seasoning and Adjust: Remove the rosemary sprigs and sage leaves. Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thin for your liking, you can remove the chicken and simmer the sauce uncovered for a few more minutes to reduce it slightly.

Serve with Love: Ladle the Pollo alla Cacciatora and its flavorful sauce over crusty bread (perfect for soaking up all that goodness!), creamy polenta, or your favorite pasta. Garnish with fresh chopped parsley before serving.