Large hunter s stew

Hunter's Chicken Stew (Pollo alla cacciatora)

This is not a typical version of this classic dish which, in American recipes or restaurants, can be bland and disappointing. This authentic recipe is an example of Regional Italian cooking at its best.

Yield: 4-6 servings
Collections: Chicken Italian Main Dish

Featured Ingredients

Kosher salt is the workhorse salt of most kitchens, with a pure salt flavor and a versatile flakey texture. Each crystal is an irregular,... Size Options
$4.99 kosher flake salt
Rich with sage and mustard, this flavorful salt-free Bavarian spice is ideal for slow roasted meats and poultry. Tangy and herbal, the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 1.6 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
Perfectly sized pieces of garlic, ready for your soups, stews, and sauces. Substitute 1 teaspoon fresh garlic with 1/8 teaspoon dried... Size Options
$5.49 Glass jar, 1/2 cup (wt. 3.0 oz)

Hunter's Chicken Stew (Pollo alla cacciatora) Recipe

  • 6-8 Chicken thighs (boneless or bone-in)
  • 1 tablespoon Olive Oil, extra virgin
  • 2 tablespoons Bavarian Seasoning
  • 1 teaspoon Kosher flake salt
  • 3 cloves or 1 tsp of minced Garlic
  • 2 Bay leaves
  • 2 cans (28 oz) Whole Tomatoes and Crushed Tomatoes (1 can each)
  • 1 handful Green, black or mixed olives , pitted
  • ½ bottle Chianti
  • 2-3 anchovies
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Preparation Instructions

1. Preheat your oven to 350ºF.

2. Season the chicken pieces with salt and fresh ground black pepper.

3. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, add chicken to the pan and sprinkle generously with Bavarian Seasoning, Koser salt and pepper to taste. Sauté until browned lightly all over and put to one side.

(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 and bake in the preheated oven for 2 hours.

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 and of Chianti.

Yield: 4-6 servings
Helpful Hints

Spice House Mediterranean Lamb Seasoning can be used in place of our Bavarian Seasoning if needed. Spice House has many types of garlic to choose from, use your favorite.

Recipe Equipment

Dutch oven or heavy oven-proof pan with lid.


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This looks great! How many anchovies, and the wine is just to drink, not to cook? Better have the whole bottle then!

Katherine Nichols

Can you please tell me the amount of anchovies you used? ( They’re not in the ingredients list.) Looks good!