Hunter’s Chicken

Pollo alla Cacciatora

Ingredients

1.5kg chicken pieces, 1 onion, 2 bell peppers, 200g mushrooms, 4 garlic, 800g tomatoes, 1 cup red wine, 1 cup chicken stock, rosemary, thyme, olives (optional)

Detail Steps and Procedure

Butcher Chicken: Use 1 whole chicken (1.5kg), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Alternatively, use 1kg chicken thighs with skin and bone. Dry Brine: Pat chicken pieces dry. Sprinkle all over with 1 tbsp kosher salt. Place on rack over baking sheet, refrigerate uncovered 4-24 hours for crispier skin. Prep Vegetables: Dice 1 large onion (1cm). Slice 2 bell peppers (any color) into 1cm strips. Slice 200g cremini mushrooms ( 1/4cm thick). Chop 4 garlic cloves. Chop 800g canned whole San Marzano tomatoes by hand. Brown Chicken: Heat large Dutch oven over medium-high heat. Add 3 tbsp olive oil. Working in batches, place chicken skin-side down. Cook 6-8 minutes until deep golden brown. Flip, cook 3 minutes. Remove to plate. Cook Vegetables: Reduce heat to medium. Add onion, bell peppers. Cook 8 minutes until softened. Add mushrooms, cook 5 minutes until browned. Add Aromatics: Add garlic, 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme. Cook 1 minute until fragrant. Deglaze: Add 1 cup (240ml) dry red wine (Chianti preferred). Scrape bottom to release fond. Simmer until reduced by half. Build Sauce: Add chopped tomatoes with juice, 2 tbsp tomato paste, 1 cup (240ml) chicken stock, 1 bay leaf, 1/2 tsp red pepper flakes. Return Chicken: Nestle chicken pieces into sauce skin-side up, partially submerged. Braise: Cover, reduce heat to low. Simmer gently 45 minutes until chicken reaches 74°C/165°F internally. Optional Olive Addition: Add 1/2 cup pitted Kalamata olives in last 10 minutes. Finish Sauce: Remove chicken to plate. If sauce is too thin, simmer uncovered 10 minutes to thicken. Stir in 2 tbsp chopped fresh parsley. Serve: Return chicken to sauce to warm briefly. Serve in shallow bowls with crusty bread or polenta. Hunter-Style Variation: Some versions include pancetta and anchovy fillets for depth.

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