Description
This authentic Italian Hunter’s Chicken (Chicken Cacciatore) recipe features tender chicken pieces simmered in a rich tomato, red wine, and olive sauce, served over nutty brown rice. Bursting with flavors from bell peppers, garlic, anchovies, and fresh herbs, this hearty dish showcases rustic Italian cooking with wholesome ingredients perfect for a comforting dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
- ½ cup all-purpose flour, for dredging
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 anchovy fillets, drained and finely chopped
Liquids and Herbs
- ½ cup dry red wine
- 2 cups tomato sugo (tomato sauce)
- 1 cup reduced-sodium chicken broth
- 3 tablespoons pitted black olives, drained
- 1 ½ teaspoons dried oregano
- ¼ cup fresh basil leaves, coarsely chopped
- Dried chili flakes, to taste (optional)
Rice
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Season the chicken pieces evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Then, dredge each piece in all-purpose flour to lightly coat.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Add the floured chicken pieces and brown them on all sides until golden. Remove the browned chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, onion, minced garlic, and finely chopped anchovies. Sauté until the onion becomes tender and translucent. Pour in the dry red wine and stir, simmering until the wine reduces slightly.
- Simmer Chicken in Sauce: Add the tomato sugo, reduced-sodium chicken broth, dried oregano, and browned chicken pieces back into the skillet. Bring the mixture to a boil, then cover and reduce heat to simmer. Cook gently for 30 minutes or until the chicken is cooked through and tender.
- Cook Rice: While the chicken simmers, rinse the brown rice under cold water. In a separate pot, combine the rice and water, bring to a boil, then reduce heat to low. Cover and simmer the rice for 30 minutes. Once done, remove from heat, let it stand covered for 10 minutes, then fluff with a fork.
- Finish and Serve: Stir the pitted black olives into the chicken cacciatore sauce. If the sauce is too thin, remove the chicken pieces and simmer the sauce uncovered until it thickens to your liking. Adjust seasoning with additional salt and pepper if needed. Serve the chicken pieces over the cooked brown rice, spooning the flavorful sauce on top, garnished with fresh basil leaves and a sprinkle of dried chili flakes if desired.
Notes
- Using anchovies adds depth and umami to the sauce but can be omitted or replaced with a splash of fish sauce for a similar effect.
- Free-range chicken is recommended for better flavor and texture.
- If you prefer white rice, cooking times will vary; adjust accordingly.
- Use reduced-sodium chicken broth to keep sodium levels moderate.
- For a spicier dish, increase dried chili flakes to taste.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
