There is something truly comforting and soul-satisfying about the Italian Hunter’s Chicken (Chicken Cacciatore) Recipe that makes it a beloved classic in any home kitchen. This dish combines tender chicken pieces simmered in a vibrant tomato sauce infused with earthy olives, aromatic herbs, and a hint of red wine that creates a medley of flavors you simply won’t forget. Whether you’re craving a hearty family dinner or an impressive meal for guests, this recipe promises layers of rustic Italian charm and mouthwatering goodness in every bite.
Ingredients You’ll Need
Gathering simple, fresh, and flavorful ingredients is the secret to making this Italian Hunter’s Chicken truly shine. Each element has a special role in building a sauce that is rich, fragrant, and satisfying, while the rice provides the perfect, wholesome bed for the chicken to rest on.
- Whole free-range chicken, cut into pieces: Using free-range chicken ensures tender, juicy meat with a natural flavor that shines through.
- Kosher salt: Essential for seasoning and enhancing all the flavors in the dish.
- Freshly ground black pepper: Adds a gentle bite and depth to the sauce.
- All-purpose flour: For dredging the chicken, creating a subtle crust that locks in juices and helps thicken the sauce.
- Olive oil: A key to authentic Italian cooking, providing richness and aiding in browning the chicken.
- Red bell pepper: Offers sweetness and lovely color contrast.
- Onion: Builds a flavorful, aromatic base.
- Garlic: Brings warm, pungent notes that marry beautifully with the herbs and tomato.
- Anchovy fillets: A surprising umami bomb that enriches the sauce without any fishy taste.
- Dry red wine: Adds acidity and depth, helping to marry all the ingredients.
- Tomato sugo (tomato sauce): The heart of the dish, giving it a luscious, tangy body.
- Reduced-sodium chicken broth: Enhances moisture and boosts savory flavor.
- Pitted black olives: Bring a salty, briny bite that livens up the stew.
- Dried oregano: Classic Italian herb for earthiness and fragrance.
- Fresh basil leaves: Added at the end for bright, fresh herbal notes.
- Brown rice: Nutty and wholesome, it soaks up the sauce beautifully.
- Water: For cooking the rice to fluffy perfection.
- Dried chili flakes (optional): For a subtle heat that wakes up the palate.
How to Make Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
Step 1: Prep the Chicken
Start by seasoning your chicken pieces with kosher salt and freshly ground black pepper. This step is crucial to bring out the meat’s natural flavors. Then, dredge each piece in all-purpose flour, which will give the chicken a slightly crispy texture when browned and help thicken the sauce later.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Add the chicken pieces and brown them well on both sides. This not only locks in juices but also builds delicious layers of flavor. Once browned, transfer the chicken to a plate and set aside — don’t worry, the magic is just beginning!
Step 3: Sauté the Vegetables and Anchovies
In the same skillet, toss in the chopped red bell pepper, onion, minced garlic, and finely chopped anchovy fillets. Sauté until the onions soften and become fragrant, absorbing the anchovies’ umami goodness without overpowering the dish. This creates a rich base for your sauce.
Step 4: Deglaze with Red Wine
Pour in the dry red wine and let it simmer gently, scraping up any browned bits released from the chicken and vegetables. The wine reduces slightly, infusing the sauce with a lovely depth and subtle acidity that balances the rich tomato and herb flavors.
Step 5: Simmer the Chicken in Sauce
Add the tomato sugo, chicken broth, dried oregano, and return the browned chicken pieces to the skillet. Bring everything to a boil, then reduce heat and cover. Let it simmer for about 30 minutes until the chicken is cooked through and tender. This slow simmer melds the flavors beautifully while cooking the chicken perfectly.
Step 6: Cook the Brown Rice
While the chicken is simmering away, rinse the brown rice thoroughly to remove excess starch. In a separate pot, combine the rice and water, bring it to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Let it sit covered off the heat for about 10 minutes before fluffing with a fork—it serves as the perfect wholesome bed for your cacciatore.
Step 7: Finish and Serve
Stir the black olives into the chicken sauce for a burst of briny flavor. If the sauce feels too thin, carefully remove the chicken and let the sauce simmer uncovered until it thickens. Adjust seasoning with salt and pepper to your taste. Serve the succulent chicken over the fluffy brown rice, spoon the savory sauce on top, and garnish with fresh basil leaves and a sprinkle of chili flakes if you like a touch of heat.
How to Serve Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
Garnishes
Fresh basil leaves add a bright, aromatic finish that lifts the whole dish. A pinch of dried chili flakes is a fantastic option if you want to add a little warmth without overpowering the rich tomato sauce. A drizzle of extra virgin olive oil just before serving creates a luxurious sheen and deepens the flavor.
Side Dishes
While the brown rice is the classic and wholesome accompaniment here, you can also serve this chicken with creamy polenta or rustic Italian crusty bread to soak up every last bit of that delicious sauce. A crisp green salad dressed with lemon vinaigrette balances the hearty flavors beautifully.
Creative Ways to Present
For a cozy family dinner, serve this dish in a wide, shallow bowl that shows off the colorful mix of chicken, olives, and vegetables swimming in that rich tomato sauce. For entertaining, plating each piece with a spoonful of rice shaped into a neat mound and garnished with basil leaves makes for an elegant presentation that feels inviting and special.
Make Ahead and Storage
Storing Leftovers
This Italian Hunter’s Chicken (Chicken Cacciatore) Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days, making it a perfect make-ahead meal for busy weeknights.
Freezing
You can freeze this dish by placing cooled chicken parts and sauce in a freezer-safe container. Properly stored, it will keep well for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat to prevent the chicken from drying out, adding a splash of chicken broth or water if needed to loosen the sauce. A quick reheat in the microwave works too, just cover loosely to keep the moisture locked in.
FAQs
Can I use chicken breasts instead of a whole chicken?
Absolutely! Boneless, skin-on chicken breasts work well but be careful not to overcook them since they can dry out faster than bone-in pieces. Adjust simmering time accordingly, usually around 20-25 minutes.
What if I don’t have anchovies on hand?
You can omit anchovies, but they add a unique depth to the sauce that is hard to replicate. A small splash of Worcestershire sauce or a pinch of anchovy paste can be a good substitute to retain umami flavor.
Is there a vegetarian version of Chicken Cacciatore?
Yes! You can replace chicken with hearty vegetables like mushrooms, zucchini, or eggplant and follow the same steps. Use vegetable broth instead of chicken broth to keep the flavors rich.
Can I use white wine instead of red?
White wine is a fine substitute if you prefer a lighter flavor profile, though red wine adds a deeper, richer taste that complements the tomato sauce beautifully.
How spicy is this dish with chili flakes?
The chili flakes add a gentle warmth that enhances the dish without overwhelming the other flavors. You can always adjust the amount or leave them out completely if you prefer no heat.
Final Thoughts
Italian Hunter’s Chicken (Chicken Cacciatore) Recipe is the kind of dish that makes your kitchen smell like an Italian trattoria and brings everyone to the table with happy anticipation. It’s comforting, robust, and vibrant all at once—perfect for creating memorable meals with loved ones. I highly encourage you to give this recipe a try; once you do, it will surely earn a special spot in your recipe rotation.
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Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Italian Hunter’s Chicken, or Chicken Cacciatore, is a hearty and rustic Italian dish featuring tender chicken pieces simmered in a rich tomato and red wine sauce with bell peppers, olives, and aromatic herbs. Served over wholesome brown rice, this comforting meal balances robust flavors and nutritious ingredients perfect for a satisfying dinner.
Ingredients
Chicken and Seasoning
- 1 whole free-range chicken, cut into pieces (about 3 lbs)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ cup all-purpose flour, for dredging
Sauce and Vegetables
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 anchovy fillets, drained and finely chopped
- ½ cup dry red wine
- 2 cups tomato sugo (tomato sauce)
- 1 cup reduced-sodium chicken broth
- 3 tablespoons pitted black olives, drained
- 1 ½ teaspoons dried oregano
- ¼ cup fresh basil leaves, coarsely chopped
- Dried chili flakes, to taste (optional)
Side
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Season the chicken pieces with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper evenly. Then, dredge each piece thoroughly in the all-purpose flour to coat, which will help achieve a golden crust during browning.
- Brown Chicken: Heat the olive oil in a large skillet over medium heat. Add the floured chicken pieces and brown them on both sides until golden, about 4-5 minutes per side. Remove the browned chicken and set aside to prepare the sauce.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, onion, minced garlic, and finely chopped anchovy fillets. Sauté this mixture until the onion becomes tender and translucent, imparting a rich flavor base. Pour in the dry red wine and allow it to simmer until it reduces slightly, concentrating the flavors.
- Simmer Chicken in Sauce: Add the tomato sauce, reduced-sodium chicken broth, dried oregano, and the browned chicken pieces back into the skillet. Bring the mixture to a boil, then cover and reduce heat. Let the chicken simmer gently for 30 minutes, or until fully cooked through and tender.
- Cook Rice: While the chicken simmers, rinse the brown rice under cold water until clear. Combine the rice and 1 ½ cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and let it stand covered for 10 minutes. Fluff the rice with a fork before serving.
- Finish and Serve: Stir the drained black olives into the chicken cacciatore. If the sauce is too thin, remove the chicken and continue simmering the sauce uncovered until it thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken pieces atop the brown rice, spoon the sauce over, and garnish with fresh basil leaves and dried chili flakes for a subtle kick, if desired.
Notes
- For a spicier version, increase the amount of dried chili flakes or add fresh chili peppers while sautéing vegetables.
- Anchovies melt into the sauce, adding depth and umami without a fishy taste.
- Using brown rice adds a nutty flavor and extra fiber compared to white rice.
- Ensure the chicken is fully cooked by checking internal temperature reaches 165°F (74°C).
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
