Description
This classic Italian Hunter’s Chicken, or Chicken Cacciatore, features tender chicken pieces simmered in a rich tomato sauce with red bell peppers, olives, and aromatic herbs. Served over fluffy brown rice, this rustic dish combines hearty flavors with wholesome ingredients for a comforting, satisfying meal perfect for any night of the week.
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 Sauce
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 anchovy fillets, drained and finely chopped
- ½ cup dry red wine
- 2 cups tomato sugo (tomato sauce)
- 1 cup reduced-sodium chicken broth
- 3 tablespoons pitted black olives, drained
- 1 ½ teaspoons dried oregano
- ¼ cup fresh basil leaves, coarsely chopped
- Dried chili flakes, to taste (optional)
Rice
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Begin by cutting the whole chicken into pieces. Pat the chicken pieces dry, then season them evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper to ensure balanced flavor.
- Dredge Chicken: Place the all-purpose flour in a shallow dish. Lightly dredge each chicken piece in the flour, shaking off any excess to create a delicate coating that will brown nicely.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the floured chicken pieces and brown them on both sides until golden. This step locks in flavors and adds texture. Remove the browned chicken and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, onion, minced garlic, and finely chopped anchovy fillets. Sauté these until the onion becomes tender and translucent, enhancing the sauce’s depth.
- Add Wine and Reduce: Pour in the dry red wine and simmer, allowing it to reduce slightly. This concentrates the flavors and deglazes the pan, incorporating browned bits into the sauce.
- Simmer Chicken in Sauce: Stir in the tomato sauce, 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 and let it simmer gently for 30 minutes, or until the chicken is fully cooked and tender.
- Cook Rice: While the chicken simmers, rinse the brown rice thoroughly. Combine the rice with water in a pot, bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes until the rice is tender. Remove from heat and let it stand, covered, for 10 minutes before fluffing with a fork.
- Finish and Serve: Stir the drained black olives into the chicken cacciatore. If the sauce appears too thin, temporarily remove the chicken and allow the sauce to simmer until thickened to your liking. Adjust seasoning with additional salt and pepper as needed. Serve the chicken pieces over brown rice, spoon the sauce generously on top, garnish with fresh basil, and sprinkle with dried chili flakes if desired for a hint of heat.
Notes
- Using free-range chicken enhances the flavor and texture of the dish.
- If you prefer a milder sauce, omit the chili flakes.
- Make sure to brown the chicken well to develop deep flavor in the sauce.
- Anchovies add umami without a fishy taste; do not skip them.
- Brown rice can be substituted with white rice or polenta for variation.
