Dinner/ Fall Menu/ Foods of the World/ Italian/ Poultry/ Uncategorized/ Vintage Recipes Modernized

Hunter-Style Chicken {Chicken Cacciatore }

Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but it’s simple and easy to make. All you’ll need to make this delicious tasting Hunter-Style Chicken is chicken thighs, flour, olive oil, onions, chopped red bell peppers, plum tomatoes, green olives, fresh minced garlic, red wine, chicken stock, thyme, fresh basil, a touch of oregano, kosher salt, and freshly ground black pepper.

Hunter-Style Chicken {Chicken Cacciatore } is an old traditional Italian dish that combines the harvests of local gardens and the surrounding forests of Italy. However, there are many authentic versions of this popular rustic chicken dish, depending on Italy you are visiting. If you are making Chicken cacciatore in Southern Italy,  red wine is most likely used in the sauce, and if you were visiting  Northern Italy, you might find they tend to use white wine. You may also notice a rabbit being used instead of chicken in this dish.

 

Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but really it's so simple and easy to make.Did you know not all Chicken Cacciatore recipes have tomatoes in it, and that it was a traditional Italian dish that hunters could easily make in the field if they needed to cook a meal? That is why you will find some recipes on Pinterest or the web vastly differ. I like using tomatoes in mine, so my recipe will call for tomatoes today, you all.

Hunter-Style Chicken {Chicken Cacciatore } is more of what I would call a chicken stew with chicken, sautéed veggies, garlic, and herbs as a base. I like using red or green peppers to give my Hunter-Style Chicken {Chicken Cacciatore } an extra layer of flavor.

 

 

 

 

Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but really it's so simple and easy to make.Some of the ingredients that may have been modernized from the early Renaissance period, when the only Italian people who could afford poultry or the sport of hunting were the well-to-do upper-class, which brings me to one question? Why was a chicken/turkey so expensive to eat? Couldn’t the average person afford to make bullets? I find the story hard to believe. Indeed they could have used a simple bow and arrow, couldn’t they? Points I will be pondering for the rest of this blog post, I imagine.

Back to my original point of the ingredients being modernized over time, some of the items I believe to be upgraded are flour, tomatoes, and maybe even the peppers. I would think since food was more simple and down to earth in the Renaissance period, these items may be a later addition to the recipe when it was handed down to each generation. I mean, I don’t see a Hunter dragging a big burlap bag of peppers, tomatoes, and flour off on his hunting excursion, do you? One will never know, though

 

 

 

Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but really it's so simple and easy to make.

 

 

 

 

Hunter-Style Chicken {Chicken Cacciatore }

  •  Four pounds of chicken thighs, bone-in, skin on
  • One cup of all-purpose flour
  • Three tablespoons of extra virgin olive oil + more if needed
  • One medium onion, chopped
  • One red bell pepper, seeded, chopped
  • Five garlic cloves, minced
  • 1/3  of a cup of quality red wine *Only use wine that you would drink*
  • 1/4 of a cup of chicken stock
  • One- 28 -ounce can of Organic diced plum tomatoes + the juice
  • Ten green olives
  • Two teaspoons of chopped fresh thyme
  • Two teaspoons of fresh chopped oregano
  • Two teaspoons of fresh chopped basil +more if desired
  • kosher salt to own taste
  • freshly ground pepper to own taste

 

 

 

 

Instructions

  1. Rinse the chicken thighs and pat them dry.
  2. Season the chicken thighs on all sides with salt and freshly ground black pepper.
  3. Place 1 cup of all-purpose flour on a plate, dredge the chicken thighs in the all-purpose flour, evenly coating the chicken thighs.
  4. Heat the olive oil in a large metal large skillet over medium heat, then place the chicken thighs skin side down in the metal skillet.
  5. Cook the chicken thighs until lightly browned, about 7 minutes, then turn them over and lightly brown the other sides of the chicken thighs.
  6. Remove the chicken thighs from the metal skillet with tongs and place on a clean plate, set aside.
  7. Drain off most of the chicken oil or fat from the metal skillet,  leaving about two tablespoons of the rendered fat, just enough to coat the bottom of the metal skillet.
  8. Add the chopped onions, chopped red bell peppers. Cook the veggies until the onions are translucent, and the red bell peppers have softened about 8- 10 minutes. Add the minced garlic to the metal skillet and cook 1-2 minutes.
  9. Add the red wine to deglaze the metal skillet, which will remove all the little bits in the bottom of the pan to give another layer of flavor. Simmer until the wine has reduced itself by about half.
  10. Next, add the chicken broth, canned diced plum tomatoes + juice, green olives, chopped thyme, oregano, basil, kosher salt, and freshly ground black peppers to own taste.
  11. Reduce heat to low and slowly simmer uncovered for about 6-7 minutes.
  12. Place the braised chicken thighs on top of the tomatoes and onion mixture, making sure the skin side is up.
  13. Cook on low heat for about 20 minutes uncovered, then 15 minutes covered.
  14. Serve while hot with favorite pasta, couscous, or even rice if desired.
  15. Enjoy!

 

 

 

 

 

 

Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but really it's so simple and easy to make.

Hunter-Style Chicken {Chicken Cacciatore }

hmccallum
Hunter-Style Chicken {Chicken Cacciatore } looks very impressive on the dinner table, but really it’s so simple and easy to make.

5 from 16 votes
Prep Time 25 mins
Cook Time 40 mins
Course Main Course
Cuisine American, Italian
Servings 6 People
Calories 845 kcal

Ingredients
  

  • 4 pounds Chicken Thighs skin on
  • 1 cup Flour
  • 3 tablespoons Olive Oil + more if needed
  • 1 Onion chopped
  • 1 Red Bell Pepper seeds removed and chopped
  • 5 cloves Garlic minced
  • cup Red Wine *only use a wine you would drink.*
  • ¼ cup Chicken Stock or low sodium broth
  • 1-28- once Diced Plum tomatoes +juice Organic preferred
  • 10 large Green Olives
  • 2 teaspoon Fresh Thyme chopped
  • 2 teaspoons Oregano chopped
  • 2 teaspoons Basil chopped
  • Kosher salt to own taste
  • Black pepper to own taste

Instructions
 

  • Rinse the chicken thighs and pat them dry.

  • Season the chicken thighs on all sides with salt and freshly ground black pepper.

  • Place 1 cup of all-purpose flour on a plate, dredge the chicken thighs in the all-purpose flour evenly coating the chicken thighs.
  • Heat the olive oil in a large metal large skillet over medium heat, then place the chicken thighs skin side down in the metal skillet.

  • Cook the chicken thighs until lightly browned, about 6-7 minutes (each side), then turn them over and lightly brown the other sides of the chicken thighs.

  • Remove the chicken thighs from the metal skillet with tongs and place on a clean plate, set aside.

  • Drain off most of the chicken oil or fat from the metal skillet,  leaving about 2 tablespoons of the rendered fat; just enough to coat the bottom of the metal skillet.

  • Add the chopped onions, chopped red bell peppers. Cook the veggies until the onions are translucent and the red bell peppers have softened about 8- minutes. Add the minced garlic to the metal skillet and cook 1-2 minutes.

  • Add the red wine to deglaze the metal skillet which will remove all the little bits in the bottom of the pan to give another layer of flavor. Simmer until the wine has reduced itself by about half.

  • Next, add the chicken broth, canned diced plum tomatoes + juice, green olives, chopped thyme, oregano, basil, kosher salt, and freshly ground black peppers to own taste.

  • Reduce heat to low and slowly simmer uncovered for about 6-7 minutes.

  • Place the braised chicken thighs on top of the tomatoes and onion mixture, making sure the skin side is up.

  • Cook on low heat for about 20 minutes uncovered, then 15 minutes covered.

  • If desired add additional torn basil before serving.

Nutrition

Calories: 845kcalCarbohydrates: 22gProtein: 52gFat: 59gSaturated Fat: 15gCholesterol: 297mgSodium: 354mgPotassium: 767mgFiber: 2gSugar: 2gVitamin A: 972IUVitamin C: 30mgCalcium: 57mgIron: 4mg
Keyword Chicken Cacciatore, Chicken Thighs, Hunter Chicken
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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20 Comments

  • Reply
    boulderlocavore
    May 20, 2019 at 9:58 am

    I loved it! Such a new favorite for weeknights!

  • Reply
    Denise
    May 20, 2019 at 9:43 am

    That is definitely an impressive meal! It looks so flavorful, and its nice to know its pretty simple to make!

  • Reply
    rosatamm
    May 20, 2019 at 9:27 am

    This dish looks so flavourful and satisfying! Such beautiful photos too. I’m Italian but I’ve never actually made chicken cacciatore before. I think it’s time!

  • Reply
    Adrianne - Sweet Caramel Sunday
    May 20, 2019 at 8:45 am

    Oh yum! This hunter style chicken cacciatore looks so full of flavour and depth and very hearty! I bet the whole family would love this dish. Wow, what a great feast!

  • Reply
    Demeter
    May 20, 2019 at 8:06 am

    What a fantastic dish! It offers so much flavor and looks like pure comfort food at its best.

  • Reply
    Pam Greer (@sidewalkshoes)
    September 26, 2016 at 6:53 am

    One of my favorite chicken dishes!

  • Reply
    Luci
    September 26, 2016 at 6:13 am

    Sounds lovely – and I love the photographs. The set up is beautiful!

  • Reply
    Dannii @ Hungry Healthy Happy
    September 26, 2016 at 5:54 am

    This just screams autumn comfort food to me! A great way to sneak in some extra veggies there too.

  • Reply
    CC
    September 26, 2016 at 12:57 am

    I make my cacciatore with tomatoes and didn’t realize that there were recipes without them. My question would be, “is it an authentic Italian recipe without the tomatoes?” I wonder. Yours looks lovely, Heidy!

    • Reply
      Heidy L. McCallum
      September 26, 2016 at 11:29 am

      Actually depending on the region it’s definitely AUTHENTIC .

  • Reply
    Julie | Bunsen Burner Bakery
    September 26, 2016 at 12:15 am

    This looks delicious! Your second photo from the top, in the metal bowl, is especially gorgeous.

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