Pollo Alla Cacciatorra (Hunter-Style Chicken)

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Pollo Alla Cacciatorra or Hunter Style Chicken is classic Italian comfort food. Tender chicken braised with tomatoes, onion, peppers, and herbs, enriched with Hearty Burgundy wine – served over pasta.


Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.

Pollo Alla Cacciatorra

This year Gallo Family Vineyards is celebrating the 50th Birthday of their Hearty Burgundy Wine. Gallo’s founders and brothers Ernest and Julio, created this wine as an ode to the wines they enjoyed in Italy and to pair with the Italian foods that they loved. This rich red wine has been an American favorite for half a century and we are celebrating that today with a variety of dishes featuring this iconic wine.

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To begin, heat a quarter cup of extra virgin olive oil and a stick of butter in a Dutch oven over medium heat.

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Now for the chicken – I used a whole chicken cut into pieces. Working in batches, dredge the chicken pieces in flour and then place them in the pot.

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Cook the chicken for a few minutes on each side until nice and golden brown on the outside.

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When they are browned, set them on a platter and brown the remaining pieces.

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While those brown, dice an onion, and green bell pepper and mince 4 cloves of garlic.

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The very large breasts, I split in half with a cleaver.

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When the chicken is done browning, pour off all but about 1/3 cup of the oils in the pot. Sauté the onion, pepper, and garlic until tender.

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When tender, sprinkle in 3 tablespoons of flour. Stir it in and cook for 1 minute.

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Add in a 14.5 ounce can of diced fire roasted tomatoes and 2 cups of chicken broth.

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Stir in a teaspoon of basil and a half teaspoon each of salt & pepper.

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Nestle the chicken down into the liquid. Bring it to a boil, reduce the heat to a simmer, and cook covered for 20 minutes. Meanwhile begin cooking a half pound of your favorite pasta – something similar to an egg noodle is ideal.

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After it has cooked for 20 minutes, pour in a cup of red wine. I used Gallo’s Hearty Burgundy.

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Pour it in and let the stew simmer for 10 more minutes uncovered.

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You will have a gorgeous pot of rich stew.

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Serve the stew and chicken spooned over pasta.

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Enjoy!

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For more information about Gallo Family Vineyards, you can connect with them via Facebook, Twitter, and Youtube.

Pollo Alla Cacciatorra (Hunter-Style Chicken)

Pollo Alla Cacciatorra (Hunter Style Chicken)

Constance Smith – Cosmopolitan Cornbread
Pollo Alla Cacciatorra or Hunter Style Chicken is classic Italian comfort food. Tender chicken braised with tomatoes, onion, peppers, and herbs, enriched with Hearty Burgundy wine – served over pasta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup, Soups and Stews
Cuisine Italian
Servings 5
Calories 796 kcal

Ingredients
  

  • 1/4 c extra virgin olive oil
  • 1/2 c butter, 1 stick
  • 1 whole chicken
  • 1 c flour + 3 Tb, divided
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 14.5 oz diced fire roasted tomatoes, 1 can
  • 2 c chicken broth
  • 1 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound pasta, similar to egg noodle is ideal
  • 1 c Gallo's Hearty Burgundy, or other red wine

Instructions
 

  • To begin, heat a quarter cup of extra virgin olive oil and a stick of butter in a Dutch oven over medium heat.
  • Now for the chicken – I used a whole chicken cut into pieces. Working in batches, dredge the chicken pieces in flour and then place them in the pot.
  • Cook the chicken for a few minutes on each side until nice and golden brown on the outside. When they are browned, set them on a platter and brown the remaining pieces. The very large breasts, I split in half with a cleaver.
  • While those brown, dice an onion and green bell pepper, then mince 4 cloves of garlic.
  • When the chicken is done browning, pour off all but about 1/3 cup of the oils in the pot. Sauté the onion, pepper, and garlic until tender.
  • When tender, sprinkle in 3 tablespoons of flour. Stir it in and cook for 1 minute.
  • Add in a 14.5 ounce can of diced fire roasted tomatoes and 2 cups of chicken broth.
  • Stir in a teaspoon of basil and a half teaspoon each of salt & pepper.
  • Nestle the chicken down into the liquid. Bring it to a boil, reduce the heat to a simmer, and cook covered for 20 minutes. Meanwhile begin cooking a half pound of your favorite pasta – something similar to an egg noodle is ideal.
  • After it has cooked for 20 minutes, pour in a cup of red wine. I used Gallo’s Hearty Burgundy. Pour it in and let the stew simmer for 10 more minutes uncovered.
  • Serve the stew and chicken spooned over pasta. Enjoy!

Nutrition

Calories: 796kcalCarbohydrates: 42gProtein: 36gFat: 53gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 165mgSodium: 965mgPotassium: 498mgFiber: 3gSugar: 5gVitamin A: 1202IUVitamin C: 25mgCalcium: 73mgIron: 3mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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31 thoughts on “Pollo Alla Cacciatorra (Hunter-Style Chicken)”

  1. This recipe is so delicious, and the ONLY change I made was to use red pepper instead of green, because my family does not like green. I also make rice as well as ribbon pasta to serve with it because of the varying tastes in my huge family. I triple this recipe to feed us, and just PRAY for a bit of gravy left with some pasta for my lunch the next day.

    Reply
  2. Constance, I should NOT be looking at this dish at 9.30 am!I’m already hungry and totally in love with this recipe!The dark colors and the lovely flavors is calling my name :)

    Reply
  3. I hope you were sipping on that burgundy as you were cooking too? At least that’s what I would have done. LOL. Your chicken looks luscious bathing in that rich burgundy sauce. I also like that you served it over pasta. Well done!

    Reply

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