Rustic Pollo alla Cacciatora (Hunter's Braised Chicken)
Bone-in chicken pieces seared to a golden crust, then braised hunter-style in a vibrant sauce of tomatoes, bell peppers, olives, mushrooms, and white wine until the meat practically falls off the bone. This is the quintessential Italian country supper -- unpretentious, hearty, and packed with the robust flavors of the countryside in every spoonful.
Ingredients
- 3 1/2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
- 8 oz cremini mushrooms, quartered
- 1 large red bell pepper, cut into thick strips
- 1 large yellow bell pepper, cut into thick strips
+ 13 more ingredients
Instructions
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt, pepper, and dried oregano.
Heat olive oil in a large, deep skillet or braiser over medium-high heat until shimmering. Place the chicken skin-side down and cook undisturbed for 5-6 minutes until the skin is deeply golden and crisp. Flip and brown the other side for 3 minutes. Transfer to a plate. The chicken will not be cooked through -- that is expected.
Pour off all but 2 tablespoons of fat from the skillet. Add the onion and bell peppers. Cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 6 minutes.
Add the mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and begin to brown, about 5 minutes.
Add the garlic, red pepper flakes, and capers. Stir for 1 minute until fragrant.
Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
Add the diced tomatoes, olives, and rosemary sprigs. Stir to combine and bring to a simmer.
Nestle the chicken pieces back into the sauce, skin-side up, so the skin stays above the liquid and remains crisp. Spoon some sauce around (not over) the chicken.
Reduce heat to medium-low, cover with the lid slightly ajar, and simmer gently for 30-35 minutes until the chicken is cooked through and tender (internal temperature of 175 degrees F for dark meat).
Remove the rosemary sprigs. Taste the sauce and adjust seasoning. Scatter torn basil over the top and serve directly from the skillet with crusty bread to soak up every drop, or over creamy polenta.
Nutrition Estimate
Per serving • Estimated by Blinner AI