Description

This Italian Hunter’s Chicken (Chicken Cacciatore) is a hearty and flavorful dish that’s perfect for a cozy family meal! Tender chicken pieces are browned and simmered in a rich tomato sauce with vegetables, herbs, and a hint of red wine. Served over fluffy brown rice, it’s a classic Italian comfort food that’s easy to make and sure to satisfy.

Ingredients

Units Scale

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
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
3 anchovy fillets, drained and finely chopped
1/2 cup dry red wine
2 cups tomato sugo (tomato sauce)
1 cup reduced-sodium chicken broth
3 tablespoons pitted black olives, drained
1 1/2 teaspoons dried oregano
1/4 cup fresh basil leaves, coarsely chopped
1 cup brown rice
1 1/2 cups water
Dried chili flakes, to taste (optional)

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Instructions

Prep Chicken: Season chicken pieces with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in flour.
Brown Chicken: Heat olive oil in a large skillet over medium heat. Brown chicken pieces on both sides. Remove and set aside.
Sauté Vegetables: Add bell pepper, onion, garlic, and anchovies to the skillet. Sauté until onion is tender. Add red wine and simmer until slightly reduced.
Simmer Chicken in Sauce: Add tomato sauce, broth, oregano, and browned chicken pieces to the skillet. Bring to a boil, then cover and simmer for 30 minutes, or until chicken is cooked through.
Cook Rice: While chicken simmers, rinse brown rice. Add rice and water to a pot, bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Let stand for 10 minutes, then fluff with a fork.
Finish and Serve: Stir olives into the chicken cacciatore. If the sauce is too thin, remove chicken and simmer the sauce until thickened. Season with salt and pepper. Serve chicken over brown rice, topped with sauce, fresh basil, and chili flakes (if desired).

Notes

You can use boneless, skinless chicken thighs or breasts if you prefer. Adjust cooking time as needed.
If you don’t have red wine, you can substitute with chicken broth or water.
For a richer flavor, you can use a combination of red wine and Marsala wine.

Nutrition

Serving Size: 1 chicken leg quarter with ½ cup sauce and ½ cup rice
Calories: 600
Sugar: 10g
Sodium: 1000mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg