Pollo alla Cacciatora - Hunter's Chicken Stew

Hunter's Chicken is found across Northern Italy, with many variations. This version uses boneless chicken thighs and is full of onions, bell peppers, mushrooms, and tomatoes. This dish goes well with roasted potatoes.

Yield:
Serves 6 persons or 4 with leftovers
Category:
Chicken & Other Birds
Cuisine:
Italian

INGREDIENTS:

  • 1/4 cup olive oil
  • flour, for dredging
  • 6 boneless chicken thighs
  • 1 teaspoon sea salt and 1/4 teaspoon freshly ground pepper
  • 3 sprigs of fresh thyme and 3 sprigs of oregano, just the leaves, not the stems
  • 3-4 cloves of garlic, peeled and thinly sliced
  • 1/3 cup of white Italian wine and 1/3 cup of Marsala wine
  • 2/3 cup chicken stock
  • 8 crimini mushrooms, quartered or sliced
  • 1 medium-large onion, sliced finely
  • 2 small carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 red or yellow bell peppers, sliced into 1/4 inch strips
  • 1 400g can of plum or cherry tomatoes, and about 6 campari sized fresh tomatoes
  • 2 heaping tablespoons of sour cream or Greek Yogurt
  • 1 small handful of chopped fresh parsley

DIRECTIONS:

  1. Dredge the chicken thighs in flour seasoned with salt and pepper. Add the thyme and oregano, and the sliced cloves of garlic.
  2. Heat a large saute pan, add the olive oil, fry the chicken pieces until browned lightly all over, and put to one side.
  3. Place the pan back on the heat and add the onions. Fry gently until golden brown, then add the chicken stock, mushrooms, garlic, carrot, celery, onion, bell peppers and tomatoes.
  4. Deglaze the pan with the white wine and Marsala. Add in the Sour cream and stir the pan well.
  5. Bring to a boil, cover with a lid and cook for about 20 minutes.
  6. Add the browned chicken thighs back into the pan, leaving the tops exposed. Reduce the heat to a simmer and cook for another 5 minutes. Using your instant-read thermometer, check that the chicken has reached 160 degrees. The sauce will be thick and glossy. Check the seasoning, and add more salt and pepper if necessary. Garnish with the chopped parsley. Serve and enjoy!

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2071