Pollo alla Cacciatora Recipe Guide

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Pollo alla Cacciatora

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Large skillet or Dutch oven, wooden spoon, knife, cutting board, measuring cups and spoons, lid for the skillet or Dutch oven.

Ingredients

  

• Ingredients
• 4 chicken thighs bone-in, skin-on
• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes (or 4 fresh tomatoes, chopped)
• 1/2 cup black olives pitted and sliced
• 1/2 cup white wine optional, can substitute with chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• Method
• Step 1: Prepare the Chicken
• Season the chicken thighs with salt and pepper on both sides. This enhances the flavor from the start.
• Step 2: Sear the Chicken
• In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
• Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
• Step 3: Sauté the Aromatics
• In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
• Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.
• Step 4: Create the Sauce
• Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for about 2 minutes.
• Add the diced tomatoes, olives, oregano, and basil. Stir well to combine.
• Step 5: Simmer the Chicken
• Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet with a lid and let it simmer on low heat for about 30 minutes. This allows the flavors to meld together and the chicken to cook through.
• Step 6: Finishing Touches
• After 30 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If needed, cook for an additional 5-10 minutes.
• Remove the lid and let it stand for 10 minutes before serving to allow the flavors to settle.
• Step 7: Serve
• Serve the Pollo alla Cacciatora over rice, pasta, or with crusty bread. Garnish with fresh parsley for added flavor and color.
• Variations
• Herb Variations: Experiment with fresh herbs like rosemary or thyme for a different flavor profile.
• Vegetable Add-ins: Add bell peppers, mushrooms, or carrots for extra nutrition and flavor.
• Spicy Kick: Incorporate red pepper flakes for a little heat.

Pollo alla Cacciatora, or Hunter’s Chicken, is a delightful Italian dish that embodies rustic flavors and comforting aromas. This dish typically features chicken simmered with tomatoes, onions, olives, and herbs, offering a perfect blend of savory and slightly tangy notes. From my own personal experience, this dish is not only easy to prepare but also brings a taste of Italy to your kitchen, making it a fantastic option for family dinners or casual gatherings. Let me show you how I make this wonderful dish.

Notes on What to Expect

When you make Pollo alla Cacciatora, you can expect a fragrant, savory dish that fills your kitchen with inviting aromas. The chicken becomes tender and juicy, beautifully complemented by the rich tomato sauce and briny olives.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: Around $20 (prices may vary by location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large skillet or Dutch oven, wooden spoon, knife, cutting board, measuring cups and spoons, lid for the skillet or Dutch oven.
• Check out the must-have equipment and ingredients for making a Savory  #Pollo alla Cacciatora  here.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
• 1/2 cup black olives, pitted and sliced
• 1/2 cup white wine (optional, can substitute with chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Check out the must-have equipment and ingredients for making a Savory  #Pollo alla Cacciatora  here.

Method

Step 1: Prepare the Chicken

1. Season the chicken thighs with salt and pepper on both sides. This enhances the flavor from the start.

Step 2: Sear the Chicken

2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Aromatics

4. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
5. Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.

Step 4: Create the Sauce

6. Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for about 2 minutes.
7. Add the diced tomatoes, olives, oregano, and basil. Stir well to combine.

Step 5: Simmer the Chicken

8. Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet with a lid and let it simmer on low heat for about 30 minutes. This allows the flavors to meld together and the chicken to cook through.

Step 6: Finishing Touches

9. After 30 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If needed, cook for an additional 5-10 minutes.
10. Remove the lid and let it stand for 10 minutes before serving to allow the flavors to settle.

Step 7: Serve

11. Serve the Pollo alla Cacciatora over rice, pasta, or with crusty bread. Garnish with fresh parsley for added flavor and color.

Variations

• Herb Variations: Experiment with fresh herbs like rosemary or thyme for a different flavor profile.
• Vegetable Add-ins: Add bell peppers, mushrooms, or carrots for extra nutrition and flavor.
• Spicy Kick: Incorporate red pepper flakes for a little heat.
• Check out the must-have equipment and ingredients for making a Savory  #Pollo alla Cacciatora  here.

Tips

• For a deeper flavor, marinate the chicken in the herbs and olive oil for a few hours before cooking.
• Make it ahead: This dish tastes even better the next day, making it a great option for meal prep.

Substitutions for Specific Dietary Needs

• Gluten-Free: Ensure your chicken broth is gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Low-Carb: Serve over cauliflower rice instead of traditional sides.

Nutritional Information Per Serving

• Calories: 450
• Protein: 36g
• Fat: 25g
• Carbohydrates: 15g
• Fiber: 3g

I hope this guide has made making Pollo alla Cacciatora seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking adventure!