Entree: Italy – Pollo alla Cacciatora (Chicken Cacciatore) (Hunter-style chicken (braised with tomatoes, wine, and herbs))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg) total
- 1 cup (240 ml) all-purpose flour (for dredging)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, thinly sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, trimmed and halved
- 1/2 cup (120 ml) dry red wine
- 1 can (14 oz (400 g)) crushed tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) tomato paste
- 1 tsp (1 g) dried oregano
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg) total
- 1 cup (240 ml) all-purpose flour (for dredging)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, thinly sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, trimmed and halved
- 1/2 cup (120 ml) dry red wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) tomato paste
- 1 tsp (1 g) dried oregano
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Season chicken pieces with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper, dredge lightly in flour, shaking off excess.
2. Step 2: Heat olive oil and butter in a large heavy skillet or Dutch oven over medium-high heat; brown chicken pieces in batches until golden on all sides, about 6–8 minutes per batch; transfer browned chicken to a plate.
3. Step 3: Add onion and carrots to the pan and cook until softened, about 5 minutes; add garlic and mushrooms and cook 2–3 minutes until mushrooms begin to brown.
4. Step 4: Deglaze with 1/2 cup (120 ml) red wine, scraping up browned bits; reduce by half, about 2–3 minutes.
5. Step 5: Stir in crushed tomatoes, chicken stock, tomato paste, oregano, rosemary, and bay leaves; return chicken to the pot, skin side up, nestling into the sauce.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender and cooked through, about 35–45 minutes; uncover for the last 10 minutes to thicken sauce if needed.
7. Step 7: Adjust seasoning with salt and pepper, remove bay leaves and rosemary sprigs, garnish with chopped parsley, and serve with polenta, pasta, or crusty bread.

1. Step 1: Season chicken pieces with 1 tsp salt and 1/2 tsp pepper, dredge lightly in flour, shaking off excess.
2. Step 2: Heat olive oil and butter in a large heavy skillet or Dutch oven over medium-high heat; brown chicken pieces in batches until golden on all sides, about 6–8 minutes per batch; transfer browned chicken to a plate.
3. Step 3: Add onion and carrots to the pan and cook until softened, about 5 minutes; add garlic and mushrooms and cook 2–3 minutes until mushrooms begin to brown.
4. Step 4: Deglaze with 1/2 cup red wine, scraping up browned bits; reduce by half, about 2–3 minutes.
5. Step 5: Stir in crushed tomatoes, chicken stock, tomato paste, oregano, rosemary, and bay leaves; return chicken to the pot, skin side up, nestling into the sauce.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender and cooked through, about 35–45 minutes; uncover for the last 10 minutes to thicken sauce if needed.
7. Step 7: Adjust seasoning with salt and pepper, remove bay leaves and rosemary sprigs, garnish with chopped parsley, and serve with polenta, pasta, or crusty bread.