Description
Italian Hunter’s Chicken, also known as Chicken Cacciatore, is a rustic classic Italian dish featuring tender chicken pieces simmered in a rich tomato sauce with red wine, olives, and herbs. Served over fluffy brown rice, this hearty meal offers deep, savory flavors balanced with fresh basil and optional chili flakes for a slight kick.
Ingredients
Scale
Chicken
- 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
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 anchovy fillets, drained and finely chopped
Liquids and Sauces
- ½ cup dry red wine
- 2 cups tomato sugo (tomato sauce)
- 1 cup reduced-sodium chicken broth
Additional Flavorings
- 3 tablespoons pitted black olives, drained
- 1 ½ teaspoons dried oregano
- ¼ cup fresh basil leaves, coarsely chopped
- Dried chili flakes, to taste (optional)
Side
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Season chicken pieces evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Dredge each piece in all-purpose flour, coating thoroughly and shaking off any excess.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the floured chicken pieces and brown on all sides until they develop a golden crust. Remove the browned chicken and set aside on a plate.
- Sauté Vegetables: To the same skillet, add chopped red bell pepper, chopped onion, minced garlic, and finely chopped anchovies. Sauté until the onion becomes tender and translucent. Pour in the dry red wine and simmer until it reduces slightly, intensifying the flavor.
- Simmer Chicken in Sauce: Stir in the tomato sugo, reduced-sodium chicken broth, and dried oregano. Return the browned chicken pieces to the skillet. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer gently for 30 minutes or until the chicken is fully cooked and tender.
- Cook Rice: Meanwhile, rinse the brown rice under cold water. In a pot, combine the rinsed rice with 1 ½ cups water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the rice is cooked through. Remove from heat and let it stand covered for 10 minutes. Fluff the rice with a fork before serving.
- Finish and Serve: Stir pitted black olives into the chicken cacciatore. If the sauce is thinner than desired, remove the chicken pieces and simmer the sauce uncovered until it reaches your preferred thickness. Season the sauce with additional salt and pepper to taste. Serve the chicken over the bed of brown rice. Top with the rich tomato sauce, fresh chopped basil leaves, and sprinkle dried chili flakes if you like some heat.
Notes
- For a spicier version, increase the amount of dried chili flakes according to your preference.
- Using free-range chicken enhances flavor and texture but you can substitute with other chicken types.
- Dry red wine adds depth; if unavailable, a splash of balsamic vinegar can be a substitute.
- Letting the rice stand off heat after cooking helps achieve fluffier grains.
- If you prefer white rice, adjust cooking time accordingly as it cooks faster than brown rice.
