Pollo alla Cacciatora (Hunter style Chicken)🍗

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces (or 8 bone-in, skin-on chicken thighs or drumsticks)
• 3 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup dry white wine (optional, can substitute with chicken broth)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup black olives (preferably Kalamata), pitted and halved
• 1/2 cup green olives, pitted and halved
• 1 tbsp capers (optional, but adds great flavor)
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions:

1. Brown the Chicken:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper.
2. Add the chicken to the pan, skin side down, and brown for about 4-5 minutes per side until golden brown. Once browned, remove the chicken and set it aside.

2. Cook the Vegetables:

1. In the same pan, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
2. Add the minced garlic and cook for another minute until fragrant.

3. Add the Liquid and Simmer:

1. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it cook for a couple of minutes until the wine reduces slightly.
2. Add the crushed tomatoes, olives, capers (if using), rosemary, thyme, and bay leaf. Stir to combine and bring to a simmer.

4. Cook the Chicken:

1. Return the chicken pieces to the pan, skin side up. Spoon some of the sauce over the chicken.
2. Cover the pan and simmer for 45-60 minutes, turning the chicken once or twice, until the chicken is cooked through and tender. If the sauce gets too thick, add a little chicken broth or water.

5. Final Touches:

1. Once the chicken is cooked, taste the sauce and adjust seasoning with more salt and pepper if needed.
2. Remove the bay leaf and rosemary stems. Garnish with fresh parsley before serving.

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Serving Suggestions:

• Serve Pollo alla Cacciatora with crusty bread to soak up the sauce, over pasta, or with roasted potatoes.
• A side of sautéed greens or a simple salad would complement the dish perfectly.

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Tips:

• For extra richness, you can use chicken thighs instead of whole chicken pieces.
• If you prefer a slightly spicier version, add a pinch of red pepper flakes to the sauce.
• This dish tastes even better the next day, so feel free to make it ahead of time!

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Now you have a comforting, flavorful Pollo alla Cacciatora to enjoy! It’s a classic Italian recipe that’s perfect for family dinners or special occasions. Buon appetito!