Chicken Cacciatore Hunter Style Ron Crider
Italian Chicken Cacciatore Recipe
Authentic Italian Chicken Cacciatore Recipe or Hunter Style Chicken cooked in a rustic red wine sauce with Crushed tomatoes and wild mushrooms.
Course: Main Dishes
Cuisine: Italian
Servings: 6
Calories: 229.4 kcal
Ingredients
4.5 lb chicken legs drumsticks or thighs or a mix
1 oz x28 can San Marzano tomatoes lightly crushed
1 1/4 c red wine or dry white wine
1 lb oyster mushrooms
1/2 lb wild mushrooms mixed
8 cloves garlic whole
1 bell pepper sliced
1 carrot chopped
3 tbsp olive oil
4 tsp sea salt + more to taste
1 tsp red pepper flakes + more to taste
2 tbsp Sicilian oregano crumbled or 1 sprig rosemary 10 thyme sprigs
2 leaves bay
1/3 c Italian parsley roughly chopped
1 c black olives optional
Instructions
1. Preheat your oven to 375”F
2. Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
3. Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
Oven Method:
1. After you brought the chicken cacciatore to a simmer on the stovetop cover it with a tight lid. Transfer the pot to the preheated oven and cook for 50 minutes. Remove the lid and add in the remaining mixed wild mushroom. Adjust seasonings to your taste and cook an additional 20 minutes uncovered, until the gravy has reduced to your liking and the chicken falls off the bone, tender.
2. Serve hot garnished with the Italian parsley and sprinkled with the olives or steamed artichokes on top.