Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
Our authentic recipe for Chicken alla Cacciatora, also known as Chicken Cacciatore, is a recipe you’ll be recreating time after time.
LINK ALLA FONTE POLLO ALLA CACCIATORA
https://www.simplyrecipes.com/recipes/chicken_cacciatore_hunter_style_chicken/
Chicken catchuri hunter style chicken. Prep time 10 minutes. Cook time 70 minutes. Total time 80 minutes. Servings four to six servings. This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit. Cook mode keeps green awake. Ingredients: 1 4 lb chicken cut into serving pieces, trimmed of excess fat, or 3 and 12 to four lbs of chicken thighs, bone in, skin on. Salt. 2 tablespoons extra virgin olive oil. One medium onion, thinly sliced, root to tip, about 1 and 1/2 cups. One red or green bell pepper, seated, sliced into one/4 in wide slices. 8 oz cremeni mushrooms, thickly sliced. Two cloves garlic, thinly sliced. One/3 cup whiter red wine. 2 and 1/2 to three cups peeled and chopped firm ripe tomatoes with their juices. Or one 28 can of plum tomatoes in their juice. 1/2 teaspoon freshly ground black pepper. One teaspoon dry thyme or 2 tespoons fresh chopped. One teaspoon oregano or two teaspoons fresh chopped. Method: Brown the chicken. Pat the chicken dry. Season on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don’t crowd the pan. Place the chicken pieces skin side down in the pan. Cook until nicely browned about 5 minutes. Then turn over and lightly brown the other side. Elise Bower. Elise Bower. Remove chicken to a bowl. Set aside. Drain off all but two tablespoons of the rendered fat. If you have less than two tablespoons of fat in the pan, add more olive oil until you have about that much oil coating the pan. Sauté the onions, bell peppers, mushrooms, garlic. Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Elise Bower. Elise Bower. Cook until the onions are translucent and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more. Delaze pan with wine. Add tomatoes, spices. Add the wine and scrape up any brown bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Elise Bower. Elise Bower. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. Add chicken back to pan. Partially cover. Cook until tender. Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly a jar. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes. Did you love the recipe? Give us some stars and leave a comment below.
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