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
Scale
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.
