Best 5 Hunter Style Chicken Cacciatore Recipes

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Prepare to be tantalized by the delectable flavors of Hunter-Style Chicken Cacciatore, a classic Italian dish that embodies the essence of rustic charm. This delectable dish, originating from the countryside of Italy, is a captivating symphony of succulent chicken, simmered in a symphony of aromatic herbs, succulent tomatoes, and sweet bell peppers. As you embark on this culinary journey, you'll discover a treasure trove of tantalizing recipes that cater to diverse dietary preferences and cooking styles.

Immerse yourself in the traditional Italian experience with the original Hunter-Style Chicken Cacciatore recipe, where tender chicken thighs are lovingly browned and nestled amidst a vibrant tapestry of vegetables, bathed in a rich and flavorful tomato sauce.

For those seeking a gluten-free alternative, the Gluten-Free Hunter-Style Chicken Cacciatore recipe offers a delightful twist, ensuring that everyone can savor the joys of this Italian masterpiece.

If time is of the essence, the Quick and Easy Hunter-Style Chicken Cacciatore recipe is your culinary savior, delivering the same delectable flavors in a time-saving format.

And for those with a penchant for slow-cooked comfort food, the Slow-Cooker Hunter-Style Chicken Cacciatore recipe invites you to let your taste buds dance with delight as the chicken simmers gently in a symphony of flavors, effortlessly creating a tender and succulent masterpiece.

No matter your dietary preferences or culinary expertise, the Hunter-Style Chicken Cacciatore recipes in this article will guide you towards creating a dish that will transport your taste buds to the heart of Italy. Embark on this culinary adventure and discover the magic of this timeless classic.

Let's cook with our recipes!

EASY CHICKEN CACCIATORE RECIPE



Easy Chicken Cacciatore Recipe image

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 15

6 chicken thighs (bone in, skin on, trimmed of excess fat)
Kosher salt and black pepper
Extra virgin olive oil
1 small yellow onion (chopped)
2 celery ribs (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
8 ounces mushrooms (white or baby bella) (cleaned and sliced)
3 garlic cloves (minced)
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley (more for later)
Pinch red pepper flakes
1 cup red wine
28 ounce can crushed tomatoes

Steps:

  • Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
  • In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
  • In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
  • Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  • Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  • Garnish with parsley.

Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"



Chicken Thigh and Fennel Sausage Cacciatore

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
  • Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
  • In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
  • Serve the cacciatore on a large serving platter, garnished with parsley.

ITALIAN CHICKEN CACCIATORE



Italian Chicken Cacciatore image

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.

Provided by Ita

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 15

¼ cup olive oil, divided
1 onion, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 chicken thighs
½ cup dry white wine
2 (14.5 ounce) cans diced tomatoes
2 teaspoons tomato paste
¼ teaspoon white sugar, or more to taste
salt and ground black pepper to taste
½ cup chicken broth, or more as needed
½ cup black olives, pitted
1 tablespoon chopped fresh parsley
1 tablespoon torn basil leaves

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
  • Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
  • Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
  • Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
  • Stir in olives, parsley, and basil. Stir to heat through.

Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE



Chicken Hunter's Style: Pollo alla Cacciatore image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 small chicken cut in to 10 pieces and skinned
Salt and freshly ground pepper
3 tablespoons olive oil
1 onion, minced
1 large carrot, sliced
4 cups diced tomato
3 garlic cloves, minced
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
2 bay leaves, or to taste
1 cup dry red wine
2 cups water
1 bouillon cube, crumbled
4 sun-dried tomatoes, chopped
1/8 to 1/4 teaspoon dried red pepper (optional)
15 green olives
3 tablespoons minced fresh parsley leaves

Steps:

  • Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

CHICKEN HUNTER'S STYLE (POLLO CACCIATORE)



Chicken hunter's style (Pollo cacciatore) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 two-and-one-half- to three-pound chicken, cut into serving pieces
1/3 cup, plus 1 tablespoon, olive oil
3 tablespoons finely chopped onion
1/4 cup flour
1/4 cup butter
2 teaspoons finely minced garlic
Salt, if desired
Freshly ground pepper
1/4 cup dry white wine
1 3/4 cups chicken broth
1 cup marinara sauce (see recipe)
Polenta (see recipe)

Steps:

  • Carefully remove the bones from the chicken pieces or have this done by the butcher. Cut each breast half in two, crosswise.
  • Heat one tablespoon of oil and cook the onions, stirring, until lightly brown. Set aside.
  • Heat the remaining one-third cup of oil in a heavy skillet or casserole.
  • Dredge the pieces of chicken lightly in flour and shake off the excess. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes. Turn the pieces and cook on the second side, about three minutes.
  • Pour off the fat from the skillet and add the butter and garlic to the chicken. Add the onion, salt and pepper to taste. Stir to blend. Add the wine and cook about one minute.
  • Add the chicken broth and marinara sauce. Bring to the boil and cover closely. Let cook, covered, over high heat about 15 minutes or until tender. Serve with portions of polenta.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 50 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 18 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

  • For a crispy chicken, brown the pieces in batches in a skillet with olive oil over medium-high heat.
  • Use a variety of vegetables for a more colorful and flavorful dish. Some good options include bell peppers, onions, mushrooms, and zucchini.
  • Simmer the chicken in the sauce for at least 30 minutes, or until the chicken is cooked through and the sauce has thickened.
  • Serve the chicken cacciatore over pasta, rice, or mashed potatoes.
  • Garnish the chicken cacciatore with fresh parsley or basil before serving.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make and full of flavor. With its tender chicken, flavorful sauce, and colorful vegetables, it's a dish that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give chicken cacciatore a try. You won't be disappointed!

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