Pollo alla Cacciatora
Rustic hunter's chicken with tomatoes, olives, Chianti and anchovies. Sear, bake 2 hours for tender, flavorful chicken.
'Pollo alla Cacciatora' is Italian for hunter's chicken stew. Like many hunter's style recipes, this chicken dish is seasoned richly and is a fine meal for colder weather. This recipe is an example of rustic Italian cooking at its best.
Yield: 4-6 servings
- Sear seasoned chicken in batches to lock in juices, then finish in the oven with tomatoes, wine, olives and anchovies.
- Bake covered at 350 F for about 2 hours until meat reaches 165 F and is very tender.
- Anchovies add savory depth without fishiness; use Chianti or another dry red wine for best flavor.
Spices
Featured in this Recipe
Preparation Instructions:
1. Preheat your oven to 350ºF.
2. Season the chicken pieces with salt and freshly ground black pepper.
3. Dust the chicken pieces with flour and shake off any excess. Heat an oven safe sauté pan or skillet, add a splash of olive oil, add chicken to the pan and sprinkle generously with Oktoberfest Seasoning, kosher salt and pepper to taste. Cook chicken until browned lightly all over and put to one side. Once chicken has cooked take pan off heat.
(Note: Sear thighs in batches to avoid overcrowding. Do not be tempted to put all fillets in the pan. You will have steamed, pale and tasteless chicken. Instead, each thigh needs space between them which will sear your chicken to a beautiful golden brown color, locking in moisture, resulting in the juicy flavor you want.)
4. Place the pan back on the heat and add fresh garlic. Sauté gently until golden brown, deglaze with wine, then add the anchovies, tomatoes (whole tomatoes and anchovies smashed with a wooden spoon), olives, Bavarian seasoning, and the chicken pieces. Bring to a boil, turn off stove, stir and cover with a lid or foil and bake in the preheated oven for 2 hours or until meat is tender and internal temperature has reached 165 degrees.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves, and serve with a salad of choice, rustic bread, and glass of Chianti wine.
thespicehouse.com
More About This Recipe
Spice House's Mediterranean Herb Blend can be used in place of our Bavarian Seasoning as well. If you're not using fresh garlic, The Spice House's chopped or minced garlic are great substitutes.
If you enjoyed this recipe, check out more Italian recipes here.
Frequently Asked Questions
What cut of chicken works best for this dish?
Thighs or drumsticks are ideal because they stay moist during long baking. Bone-in pieces give the most flavor. Boneless chicken can be used but may cook faster, so check internal temperature and reduce oven time if needed.
Do I have to use Chianti? What can I substitute?
Use Chianti or another dry red like Sangiovese or Merlot for bright acidity. If you need a nonalcoholic option, use low-sodium chicken broth with a splash of red wine vinegar or balsamic to mimic the wine acidity.
Why are anchovies in the recipe? Can I skip them?
Anchovies melt into the sauce and add umami and depth, not a fishy taste. If you prefer to avoid them, use 1 teaspoon of fish sauce or a bit more salt and a teaspoon of soy sauce, or omit them entirely.
How do I thicken the sauce if it is too thin?
Remove the chicken and simmer the sauce uncovered on the stove until it reduces and thickens. You can also mash some of the tomatoes, stir in a tablespoon of tomato paste, or add a small slurry of cornstarch mixed with cold water and simmer until thickened.
Can I make Pollo alla Cacciatora ahead of time?
Yes. The flavors improve after sitting overnight. Make the stew, cool, and refrigerate for up to 3 days. Reheat gently on the stove or in a 325 F oven until warmed through. You can also freeze for up to 3 months.
What seasoning can I use instead of the Oktoberfest Bavarian rub?
Try a Mediterranean herb blend or classic Italian seasoning with rosemary, thyme, oregano and a little garlic powder. Adjust salt and pepper to taste since blends vary in salt level.
Which olives are best and do they need pitting?
Kalamata, Castelvetrano or mixed green and black olives all work. Buy pitted olives to save prep time. If using whole olives with pits, remove pits before adding them to the sauce.
How should I store and reheat leftovers?
Cool to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days or freeze up to 3 months. Reheat slowly on the stove over low heat or in a 325 F oven until the internal temperature reaches 165 F.
What cut of chicken works best for this dish?
Thighs or drumsticks are ideal because they stay moist during long baking. Bone-in pieces give the most flavor. Boneless chicken can be used but may cook faster, so check internal temperature and reduce oven time if needed.
Do I have to use Chianti? What can I substitute?
Use Chianti or another dry red like Sangiovese or Merlot for bright acidity. If you need a nonalcoholic option, use low-sodium chicken broth with a splash of red wine vinegar or balsamic to mimic the wine acidity.
Why are anchovies in the recipe? Can I skip them?
Anchovies melt into the sauce and add umami and depth, not a fishy taste. If you prefer to avoid them, use 1 teaspoon of fish sauce or a bit more salt and a teaspoon of soy sauce, or omit them entirely.
How do I thicken the sauce if it is too thin?
Remove the chicken and simmer the sauce uncovered on the stove until it reduces and thickens. You can also mash some of the tomatoes, stir in a tablespoon of tomato paste, or add a small slurry of cornstarch mixed with cold water and simmer until thickened.
Can I make Pollo alla Cacciatora ahead of time?
Yes. The flavors improve after sitting overnight. Make the stew, cool, and refrigerate for up to 3 days. Reheat gently on the stove or in a 325 F oven until warmed through. You can also freeze for up to 3 months.
What seasoning can I use instead of the Oktoberfest Bavarian rub?
Try a Mediterranean herb blend or classic Italian seasoning with rosemary, thyme, oregano and a little garlic powder. Adjust salt and pepper to taste since blends vary in salt level.
Which olives are best and do they need pitting?
Kalamata, Castelvetrano or mixed green and black olives all work. Buy pitted olives to save prep time. If using whole olives with pits, remove pits before adding them to the sauce.
How should I store and reheat leftovers?
Cool to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days or freeze up to 3 months. Reheat slowly on the stove over low heat or in a 325 F oven until the internal temperature reaches 165 F.
Prepared as directed, this is the Queen of chicken cacciatora recipes…just wonderful!
N. A.