Italian Hunter's Chicken

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 12g, 7g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3. 3.
   Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. 5.
   Stir in the tomato paste, dried oregano, and dried thyme. Cook for an additional 2 minutes.
6. 6.
   Add the diced tomatoes and chicken broth to the skillet, scraping the bottom to release any browned bits.
7. 7.
   Return the chicken thighs to the skillet, nestling them into the sauce. Place the rosemary sprigs on top.
8. 8.
   Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. 9.
   Remove the rosemary sprigs and discard. Adjust the seasoning with salt and pepper, if needed.
10. 10.
    Serve the Pollo alla cacciatora hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — For the best flavor and tenderness, use bone-in and skin-on chicken thighs. They will remain juicy and impart more richness to the sauce.

Tips & Tricks

• For a deeper flavor, marinate the chicken thighs in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• This dish tastes even better the next day, as the flavors have had time to meld together. Consider making it in advance for a stress-free meal.

Serving advice

Serve the Pollo alla cacciatora with crusty bread or pasta to soak up the delicious sauce. It pairs well with a simple green salad or roasted vegetables for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic clay pot or on a large platter to showcase the vibrant colors of the chicken and vegetables.