Entree: Italy – Pollo alla Cacciatora (Chicken Cacciatore) (Hunter-Style Chicken (Chicken Cacciatore))

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 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups (480 ml) fresh tomatoes, chopped (or 2 cups (480 ml) whole peeled fresh tomatoes, crushed)
- 1/2 cup (120 ml) dry red wine (optional)
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) red wine vinegar
- 10 pitted Kalamata olives, halved
- 1 tsp (2 g) dried oregano or 2 tbsp (8 g) fresh oregano
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs skin-side down 4–5 minutes per side until golden; remove and set aside.
2. Add onion and bell pepper to the pan and sauté until softened, 5–7 minutes. Stir in garlic and cook 30 seconds.
3. Deglaze with red wine if using, scraping browned bits, then add chopped tomatoes, water, red wine vinegar, oregano, and black pepper. Return chicken to the pan, nestling into the sauce; bring to a simmer.
4. Cover and cook over low heat 25–30 minutes, or until chicken reaches 165°F (74°C) internal. Stir in olives and fresh parsley just before serving.