Entrée: Italy – Pollo alla Cacciatora ▶ Pollo alla Cacciatora (Hunter's Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 1 / 2 to 2 lbs / 680 to 900 g boneless, skinless chicken thighs
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 onion, sliced
1 carrot, sliced (optional)
2 cloves garlic, minced
1 large beefsteak tomato, chopped (or 14 oz / 400 g canned tomatoes)
1 / 2 cup (120 ml) dry red wine (optional) or chicken stock
1 cup (240 ml) chicken stock
1 bay leaf
1 tsp dried oregano or thyme
Handfuls of fresh spinach, added at the end
Fresh parsley for garnish

Instructions

1. Season chicken with salt and pepper. Brown in a large skillet or Dutch oven with olive oil, 4–5 minutes per side; remove and set aside.
2. In the same pot, sauté onion (and carrot if using) until softened, then add garlic and cook 30 seconds.
3. Add chopped beefsteak tomato and cook a few minutes, breaking them down.
4. Deglaze with red wine if using, scraping up brown bits, then add chicken stock, bay leaf, and dried herbs.
5. Return chicken to the pot, bring to a simmer, cover, and cook gently 25–30 minutes until chicken is tender and sauce is reduced.
6. Stir in fresh spinach until wilted, adjust seasoning, remove bay leaf, and garnish with parsley before serving.

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