Chicken Cacciatore {Italian Hunter's Chicken}

Close up shot of Italian hunters chicken in a skillet with sauce.

Chicken Cacciatore {Italian Hunter's Chicken}

Italian Hunter's Chicken, also known as Chicken Cacciatore, includes tender, juicy chicken in a tomato-based sauce with onion, bell pepper, garlic and fresh herbs. A rustic, flavorful, farmhouse favorite!

Course Dinner

Cuisine American, Italian

Keyword Chicken Cacciatore, hunter's chicken, italian hunter's chicken

Prep Time 15

Cook Time 45

Total Time 1

Servings - 6 people

Calories 668kcal

Author Blair Lonergan

Ingredients

3-4 lbs. bone-in, skin-on chicken breasts or thighs
Kosher salt and freshly-ground black pepper
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 cloves garlic, minced or pressed
¾ cup dry white wine
1 (28 ounce) can whole peeled tomatoes with juices (preferably San Marzano)
¾ cup reduced-sodium chicken broth
½ teaspoon sugar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried oregano)
1 teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
¼ cup chopped fresh basil (or sub with fresh parsley)

Instructions

Pat the chicken dry; season with salt and pepper to taste. Dredge each piece of chicken in the flour to coat lightly, shaking off any excess.
In a large, deep skillet or Dutch oven, heat the oil and butter over medium-high heat. Add the chicken pieces to the skillet and cook just until brown, about 5-6 minutes per side. Brown the chicken in two separate batches, if necessary, so that you don’t overcrowd the pan. Transfer the chicken to a plate and set aside.
Reduce the heat to medium. Add the bell peppers, onion and garlic; cook until the onion is soft, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, using a wooden spoon to break the tomatoes into smaller pieces.
Stir in the broth, sugar, oregano and rosemary. Return the chicken pieces to the pot and turn to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for breast pieces (or about 20 minutes if using thighs).
Use tongs to transfer the chicken pieces to a serving platter. Increase the heat and bring the sauce to a boil. Boil the sauce until it thickens slightly, about 5-7 minutes. Spoon the sauce over the chicken, garnish with fresh basil, and serve!

Notes

Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
If available, use San Marzano tomatoes. Sweet, pulpy, low in acidity, and containing few seeds, they are the best option for making sauces.
Pick a high-quality dry white wine (nothing too sweet) such as Pinot Grigio, Sauvignon Blanc or Chardonnay.
Instead of braising with the lid on, simmer the pot uncovered. This allows the sauce to thicken and reduce (so that it's less watery), and keeps the chicken skin crisp.
Use chicken thighs, chicken breast, drumsticks, or a combination of the cut-up parts. Chicken breast requires a little bit longer cooking time, so adjust according to the recipe instructions below.
If you can't find San Marzano tomatoes, you can substitute with other whole, peeled tomatoes. A can of diced tomatoes will also work.
For a richer, bolder sauce, use a dry red wine instead of the white wine.
If you don't want to use alcohol, substitute additional chicken broth for the wine.
Add sliced mushrooms or finely-diced carrots to the sauce at the same time that you add the bell peppers.
Black olives are another nice addition to the stew.
Use just about any herbs that you enjoy, such as a combination of tarragon, parsley, rosemary, thyme, oregano and basil.
Recipe adapted from Giada de Laurentiis.

Nutrition