This is a classic Italian dish that translates to “hunter’s chicken.” It’s a rustic, hearty meal that combines chicken with tomatoes, olives, and herbs. The dish is perfect for a cozy family dinner or a gathering with friends.

Source: Joy of Cooking (2019), p. 422.

Ingredients

  • 3.5 to 4.0 lb chicken parts (legs, thighs, wings), preferably thighs
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 1 1/2 tsp fresh rosemary, chopped
    • or 1/2 tsp dried rosemary, crumbled
  • 1/2 tsp dried sage, crumbled
  • 1/4 tsp red pepper flakes
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white/red wine
  • 1 can (14.5 oz) diced tomatoes in juice
  • 1/2 cup chicken broth
  • 1/2 cup of black olives, pitted and sliced

Directions

Prepare the chicken

  • Rinse and pat dry the chicken parts.
  • Season with salt and pepper.

Brown the chicken

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the chicken parts and brown each side for about 5 minutes.
  • Remove the chicken and set aside.

Sauté the vegetables

  • In the same skillet, add the onion, bay leaf, rosemary, sage, and red pepper flakes.
  • Sauté until the onion is soft and translucent, about 10 minutes.
  • Add the mushrooms and garlic, and sauté for another 5 minutes.

Deglaze the skillet

  • Pour in the wine and bring to a boil over medium-high heat, scraping up any browned bits from the bottom of the skillet.

Return the chicken

  • Add the chicken back to the skillet, simmer on medium-high heat until the wine has nearly evaporated.

Add tomatoes and broth

  • Stir in the diced tomatoes (with their juice), chicken broth, and olives.
  • Bring to a boil, then reduce the heat to low.
  • Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.

Thicken the sauce

  • Uncover the skillet and increase the heat to medium-high.
  • Cook for an additional 10 minutes, until the sauce has thickened to your liking.

Serve

  • Remove the bay leaf before serving.
  • Serve the chicken cacciatore over pasta, rice, or with crusty bread to soak up the sauce.