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
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)
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
