Entree: Italy – Pollo alla Cacciatora (Hunter-style chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken breasts, approx. 10 oz (280 g) each
- 1 cup (120 g) all-purpose flour, for dredging
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 medium carrot, sliced (about 1 cup / 120 g)
- 1 stalk celery, sliced (about 1/2 cup / 50 g)
- 1 red bell pepper, sliced (about 1 cup / 150 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1/2 cup (120 ml) dry red wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried rosemary or 1 tbsp (3 g) fresh, chopped
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Pat the chicken breasts dry, season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper, dredge lightly in flour, shaking off excess.
2. Heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat; brown chicken on both sides until golden (about 4–5 minutes per side). Remove and set aside.
3. Add remaining 1 tbsp (15 ml) olive oil to the pan, sauté onion, carrot, celery and bell pepper until softened (5–7 minutes); add garlic and mushrooms and cook 2–3 minutes more.
4. Pour in 1/2 cup (120 ml) red wine to deglaze, scraping brown bits from the pan; reduce by half (2–3 minutes).
5. Stir in crushed tomatoes, 1 cup (240 ml) chicken stock, oregano, rosemary, and bay leaf; return chicken to the pan, spoon sauce over pieces.
6. Reduce heat to low, cover, and simmer gently for 30–35 minutes until chicken is cooked through and sauce has thickened; remove bay leaf.
7. Finish with remaining 1 tbsp (15 g) butter and 2 tbsp (8 g) chopped parsley; adjust seasoning with salt and pepper and serve warm.