Imagine a rustic Italian kitchen where the aroma of perfectly braised chicken fills the air, promising a culinary journey that will transport your taste buds straight to the rolling hills of Tuscany. Hunters Chicken, or Pollo Alla Cacciatora, is not just a meal—it's a time-honored tradition that captures the heart of Italian home cooking. This legendary dish, born from the resourceful hunters of rural Italy, transforms simple ingredients into a symphony of flavors that will make your family beg for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add a splash of olive oil and brown chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and sauté chopped onions and bell peppers until they become soft and translucent, approximately 5-6 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in diced tomatoes with their juice, sprinkle dried oregano, and stir to combine. Season with additional salt and pepper to taste.
- Return chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is tender and cooked through.
- Check the chicken's internal temperature, which should reach 165°F (74°C). If sauce is too thin, remove lid and increase heat to reduce and thicken.
- Let the dish rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired and serve hot with crusty bread or over pasta.
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and tenderness. The bones and skin help keep the meat juicy during the long, slow cooking process.
- Don't rush the browning stage—developing a deep golden crust on the chicken creates rich, complex flavors that are fundamental to this dish.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- For an extra flavor boost, consider adding a splash of red wine when deglazing the pan after browning the chicken.
- Let the dish rest after cooking to allow the flavors to meld and the sauce to slightly thicken.
- If you want a more intense tomato flavor, use San Marzano tomatoes or add a tablespoon of tomato paste while sautéing the vegetables.
- Garnish with fresh basil or parsley just before serving to add a bright, fresh note to the rich, hearty dish.
Nutrition Facts
Calories: 260kcal
Carbohydrates: g
Protein: 24g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 90mg
