Description
This Italian Hunter’s Chicken recipe is a hearty and flavorful dish that combines tender chicken thighs with a savory tomato-based sauce, bell peppers, olives, and capers. Perfect for a cozy dinner with a Mediterranean twist.
Ingredients
Scale
Chicken:
- 1 tablespoon olive oil
- 4 bone-in skin-on chicken thighs
- Salt and pepper to taste
Sauce:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup dry white wine (optional)
- 1/4 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup pitted black olives, sliced
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken, skin-side down, for 4-5 minutes until golden. Flip and cook for another 3-4 minutes. Remove and set aside.
- Make the Sauce: In the same pan, sauté onion until softened. Add garlic, cook for 30 seconds. Add bell peppers, cook until tender. Stir in tomatoes, wine, broth, tomato paste, oregano, thyme, and red pepper flakes. Simmer.
- Finish Cooking: Return chicken to the pan, skin-side up. Simmer covered for 30-35 minutes. Stir in olives and capers. Cook uncovered for 5-10 minutes. Garnish with parsley.
Notes
- This dish is traditionally known as ‘Pollo alla Cacciatora’ in Italy.
- Serve with crusty bread, polenta, or pasta.
- For a leaner option, use skinless chicken thighs or breasts.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
