If you’re craving a warm, comforting dish that bursts with bold Italian flavors, you’ve come to the right place. This Italian Hunter’s Chicken (Chicken Cacciatore) Recipe is a rustic, hearty meal that marries tender chicken, vibrant vegetables, and fragrant herbs in a rich tomato-based sauce. It’s the kind of dish that feels like a big, flavorful hug from an old Italian friend, perfect for sharing at the dinner table or savoring on a cozy night in.
Ingredients You’ll Need
Each ingredient in this Italian Hunter’s Chicken (Chicken Cacciatore) Recipe plays an essential role in building layers of flavor and texture, from the crispy browned chicken skin to the rich tomato sauce accented by olives and aromatic herbs. The balance of fresh and pantry staples makes this dish both accessible and impressive.
- Chicken: A whole free-range chicken cut into pieces provides juicy, flavorful meat that absorbs the sauce beautifully.
- Kosher salt: Used to season the chicken properly, bringing out natural flavors.
- Freshly ground black pepper: Adds a subtle spice and depth to each bite.
- All-purpose flour: Dredging the chicken helps achieve a golden crust and thickens the sauce slightly.
- Olive oil: For browning the chicken and sautéing vegetables, adding a fruity richness.
- Red bell pepper: Adds sweetness and a pop of color to the sauce.
- Onion: The base of flavor, sweet and aromatic when sautéed.
- Garlic: Adds an unmistakable pungent kick and depth.
- Anchovy fillets: These melt into the sauce, offering a subtle umami boost without fishiness.
- Dry red wine: Adds acidity and richness, helping to deglaze the pan and build flavor complexity.
- Tomato sugo (tomato sauce): The heart of the dish, providing tanginess and body.
- Chicken broth: Keeps the sauce luscious and moist while cooking the chicken through gently.
- Black olives: Bring a salty, briny contrast that brightens the sauce.
- Dried oregano: A classic Italian herb that infuses the dish with earthy warmth.
- Fresh basil leaves: Added at the end for a fragrant, herbal freshness.
- Brown rice: Nutty and wholesome, it’s the perfect bed to soak up the delicious sauce.
- Water: To cook the rice perfectly tender.
- Dried chili flakes (optional): For those who love a little heat to brighten the dish.
How to Make Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
Step 1: Prep the Chicken
Begin by seasoning your chicken pieces generously with kosher salt and black pepper. This initial seasoning is key for deep flavor. Then, dredge each piece in all-purpose flour, which will help create a beautiful golden crust when the chicken browns and slightly thicken your sauce as it cooks.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Brown the chicken pieces on all sides until they develop a rich, golden crust. This step locks in juices and adds incredible flavor to the finished dish. Once browned, transfer the chicken to a plate and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add chopped red bell pepper, onion, minced garlic, and finely chopped anchovy fillets. The anchovies will dissolve and enrich the sauce with umami without tasting fishy. Sauté everything until the onions turn translucent and tender. Then, pour in the dry red wine to deglaze the pan, scraping up any delicious browned bits, and let it simmer until slightly reduced.
Step 4: Simmer the Chicken in Sauce
Stir in the tomato sugo, chicken broth, and dried oregano, then return the browned chicken pieces to the skillet. Bring the mixture to a gentle boil, cover, and simmer for about 30 minutes. This slow simmer allows the chicken to cook fully and soak up the rich flavors of the sauce.
Step 5: Cook the Rice
While the chicken simmers, rinse the brown rice under cold water to remove excess starch. Combine the rice and water in a pot, bring to a boil, then reduce heat to low and cover tightly. Let it simmer for 30 minutes until tender, then remove from heat and let it stand covered for another 10 minutes before fluffing with a fork.
Step 6: Finish and Serve
Once the chicken is cooked, stir the pitted black olives into the sauce. If the sauce feels too thin, remove the chicken temporarily and let the sauce simmer uncovered to thicken up. Adjust the seasoning with salt and pepper. Serve the chicken over a bed of fluffy brown rice, ladling plenty of the tomato sauce over the top. Garnish with fresh basil and a pinch of dried chili flakes if you like a bit of heat.
How to Serve Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
Garnishes
Freshly torn basil leaves are a must for authentic Italian flair and a burst of refreshing herbal aroma. For an extra touch, sprinkle a few dried chili flakes to add subtle warmth and complexity to the palette—the contrast is delightful.
Side Dishes
While brown rice is excellent for soaking up the flavorful sauce, creamy polenta or garlic mashed potatoes also make fantastic companions to this dish, offering a smooth texture that pairs perfectly with the tender chicken. A simple side of sautéed greens or roasted vegetables rounds out the meal beautifully.
Creative Ways to Present
Try serving this Italian Hunter’s Chicken (Chicken Cacciatore) Recipe family-style in a rustic cast-iron skillet right at the table for a cozy, communal vibe. Garnish with extra olives and basil sprigs for an inviting look. Alternatively, ladle the saucy chicken over fresh pasta for a rich Italian feast that feels indulgent and satisfying.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the refrigerator for up to 3 days. Store the chicken and sauce in an airtight container, and keep the rice separate to maintain its texture. Let leftovers cool completely before refrigerating to preserve freshness and flavor.
Freezing
Italian Hunter’s Chicken (Chicken Cacciatore) Recipe freezes well, making it a great choice for meal prep. Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. It’s best to freeze rice separately or cook fresh when reheating.
Reheating
To reheat, gently warm the chicken and sauce over low heat on the stovetop, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce has thickened too much. Reheat the rice in the microwave or on the stovetop with a little water to keep it fluffy.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Boneless or bone-in chicken thighs work wonderfully and often yield even more tender, juicy results. Just adjust cooking time accordingly, as boneless thighs may cook faster.
What can I substitute for anchovies if I don’t have or dislike them?
You can omit anchovies, though they add a unique umami depth. Alternatively, a splash of soy sauce or a dash of Worcestershire sauce can provide a similar savory boost without changing the flavor drastically.
Is there a way to make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour or cornstarch for dredging the chicken. Be sure to check that your tomato sauce and broth are also gluten-free to keep the dish safe for gluten-sensitive eaters.
Can I make this recipe in a slow cooker?
Definitely a great option for busy days! Brown the chicken and sauté the vegetables on the stovetop first, then transfer everything into the slow cooker with wine and liquid ingredients. Cook on low for 4-5 hours or until the chicken is tender and flavorful.
What wine pairs best with Italian Hunter’s Chicken?
A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce and herbs nicely. If you prefer white wine, try a crisp Pinot Grigio to cut through the richness.
Final Thoughts
This Italian Hunter’s Chicken (Chicken Cacciatore) Recipe is a timeless celebration of simple ingredients elevating each other to extraordinary heights. Its comforting, rich sauce and tender chicken make it an absolute crowd-pleaser any day of the week. Don’t hesitate to dive in and make it your own—it’s the kind of recipe you’ll return to time and time again, sharing a little slice of Italy in your own kitchen.
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Italian Hunter’s Chicken (Chicken Cacciatore) Recipe
- Total Time: 1 hour 20 minutes
- Yield: 2 servings 1x
Description
Italian Hunter’s Chicken, known as Chicken Cacciatore, is a rustic and hearty dish featuring tender chicken simmered in a vibrant tomato and red wine sauce with bell peppers, olives, and aromatic herbs. This recipe pairs perfectly with nutty brown rice, offering a wholesome and flavorful Italian meal that’s both satisfying and easy to make at home.
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)
Rice
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Season the chicken pieces evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Then dredge each piece in the all-purpose flour, coating them lightly to prepare for browning.
- Brown Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, brown the floured chicken pieces on both sides until golden. After browning, remove the chicken from the skillet and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add the chopped red bell pepper, chopped onion, minced garlic, and finely chopped anchovy fillets. Sauté these ingredients until the onion becomes tender and translucent. Then pour in the dry red wine and let it simmer until it reduces slightly, intensifying the flavors.
- Simmer Chicken in Sauce: Add the tomato sauce, reduced-sodium chicken broth, and dried oregano to the skillet. Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a boil, then cover and reduce the heat to let it simmer gently for about 30 minutes, or until the chicken is fully cooked and tender.
- Cook Rice: While the chicken simmers, rinse the brown rice under cold water. Transfer it to a pot with 1 ½ cups of water and bring to a boil. Reduce the heat, cover the pot, and let the rice simmer undisturbed for 30 minutes. After cooking, remove from heat and let the rice stand covered for 10 minutes. Fluff the rice with a fork before serving.
- Finish and Serve: Stir the drained black olives into the simmering chicken cacciatore. If the sauce is too thin, remove the chicken pieces and continue simmering the sauce until it thickens to your liking. Season the sauce with additional salt and pepper as needed. Serve the chicken pieces over the brown rice, generously topped with the sauce, fresh chopped basil, and a sprinkle of dried chili flakes if you prefer some heat.
Notes
- Use free-range chicken for better flavor and texture.
- Adjust chili flakes according to your spice preference.
- Simmering the sauce uncovered after removing chicken helps thicken it without overcooking the meat.
- Rinsing brown rice before cooking removes excess starch and prevents clumping.
- Anchovies add a subtle umami flavor and can be omitted or substituted with anchovy paste.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
