Tuscan Hunter's Braised Chicken — Pollo alla Cacciatora
A Tuscan hunter's-style chicken braise of bone-in pieces browned then simmered in red wine, tomato, garlic, rosemary, and olives until the meat falls from the bone and the sauce is rich and rustic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Season with 1 tsp salt and 1/2 tsp pepper, dust lightly with flour, shake off excess. Finely dice onions, carrots, celery. Slice garlic. Measure wine, passata, stock, olives, capers, rosemary, bay leaves, parsley.
Sear
Heat 4 tbsp olive oil in a large heavy skillet over medium-high heat. Add chicken skin-side down in a single layer (work in batches if needed), cook 6–7 minutes without moving until skin is deeply golden. Flip, brown 3–4 minutes. Transfer to a plate.
Saute
Reduce heat to medium. Add onions, carrots, celery to the pan, cook 7–8 minutes until soft and starting to colour. Add garlic, cook 1 minute until fragrant.
Build
Pour in red wine, simmer 4 minutes scraping up browned bits until reduced by half. Add passata, stock, rosemary, bay leaves, olives, capers, and 1/2 tsp salt. Bring to a simmer.
Braise
Return chicken thighs skin-side up (liquid should reach halfway up thighs). Reduce heat to low, cover partially, simmer 35 minutes basting once at 18 minutes. Chicken should reach 75°C internal temp and be falling-tender.
Finish
Discard rosemary stems and bay leaves. Taste sauce and adjust salt and pepper as needed.
Plate
Arrange chicken thighs on plates, spoon sauce, olives, and capers around them. Scatter chopped parsley over top. Serve immediately with bread or polenta.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.