Name: Pollo alla Cacciatora (Hunter's Chicken)
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Ingredients: 8 pieces Bone-in, skin-on chicken thighs and drumsticks; 2 tbsp Olive oil; 1 whole Onion, chopped; 3 cloves Garlic, minced; 1 whole Red bell pepper, chopped; 8 oz Cremini mushrooms, sliced; 0.5 cups Dry white wine; 800 g Canned crushed tomatoes; 0.5 cups Chicken broth; 2 pieces Fresh rosemary sprigs; 2 pieces Fresh thyme sprigs; 1 whole Bay leaf; 1 to taste Salt and black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

Pollo alla Cacciatora (Hunter's Chicken)

DinnerHigh-ProteinComfort Food

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Bone-in, skin-on chicken thighs and drumsticks	8 pieces	3	0g	0g	0g
Olive oil	2 tbsp	41	0g	0g	5g
Onion, chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Red bell pepper, chopped	1 whole	5	0g	1g	0g
Cremini mushrooms, sliced	8 oz	8	1g	2g	0g
Dry white wine	0.5 cups	16	0g	1g	0g
Canned crushed tomatoes	800 g	43	2g	10g	0g
Chicken broth	0.5 cups	1	0g	0g	0g
Fresh rosemary sprigs	2 pieces	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	0	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g
Fresh parsley, chopped (for garnish)	2 tbsp	1	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Bone-in, skin-on chicken thighs and drumsticks	8 pieces	3	0g	0g	0g
Olive oil	2 tbsp	41	0g	0g	5g
Onion, chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Red bell pepper, chopped	1 whole	5	0g	1g	0g
Cremini mushrooms, sliced	8 oz	8	1g	2g	0g
Dry white wine	0.5 cups	16	0g	1g	0g
Canned crushed tomatoes	800 g	43	2g	10g	0g
Chicken broth	0.5 cups	1	0g	0g	0g
Fresh rosemary sprigs	2 pieces	1	0g	0g	0g
Fresh thyme sprigs	2 pieces	0	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g
Fresh parsley, chopped (for garnish)	2 tbsp	1	0g	0g	0g

Directions

Step 1
Season chicken pieces generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken in batches on all sides until golden. Remove chicken and set aside, reserving rendered fat.
Step 2
Add chopped onion, bell pepper, and mushrooms to the pot. Sauté for 8-10 minutes until vegetables are softened and mushrooms have released their liquid. Add minced garlic and cook for 1 minute until fragrant.
Step 3
Pour in white wine and deglaze the pot, scraping up any browned bits. Simmer until the wine has mostly evaporated.
Step 4
Stir in crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Bring to a simmer.
Step 5
Return chicken to the pot, nestling it into the sauce. Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is cooked through and tender.
Step 6
Remove bay leaf, rosemary, and thyme sprigs. Taste and adjust seasoning. Serve hot, garnished with fresh parsley, alongside polenta, mashed potatoes, or crusty bread.