Entree: Italy – Pollo alla cacciatora (hunter-style chicken)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each, cut into 8 pieces (breasts, legs, wings)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 medium carrot, sliced (about 3 oz / 85 g)
- 1 celery stalk, sliced (about 1 oz / 30 g)
- 1/2 cup (120 ml) dry red wine
- 1 1/2 cups (360 ml) crushed tomatoes
- 1/2 cup (75 g) pitted black olives (such as Gaeta or Kalamata)
- 1 tbsp (15 g) capers, rinsed (optional)
- 1 bay leaf
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) red wine vinegar (optional, to brighten)

Instructions

1. Season hen pieces with salt and pepper. Heat olive oil in a large skillet or shallow Dutch oven over medium-high heat. Brown hen pieces in batches until golden, about 4–5 minutes per side; transfer to a plate.  
2. Reduce heat to medium. Add onion, carrot, and celery; sauté until softened, about 6 minutes. Add garlic and cook 1 minute.  
3. Pour in the red wine and scrape up browned bits; reduce by half, about 2–3 minutes. Stir in crushed tomatoes, chicken stock, olives, capers (if using), bay leaf, and rosemary. Return hen pieces to the pan, nestling them into the sauce.  
4. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 30–40 minutes until hens are cooked through and sauce has thickened.  
5. Remove bay leaf and rosemary sprigs. Stir in red wine vinegar if desired and adjust seasoning. Serve the cacciatora with its sauce, traditionally with polenta, mashed potatoes, or crusty bread.