Chicken Cacciatore – Chicken Hunter-Style

  • Servings: 4

This Recipe is Italian (Tuscan more precisely). The French have their own version, called “Poulet Chasseur”(same meaning) which is quite similar. I prefer though the Italian one because of some additional ingredients that I like.

This dish is usually made with thighs and/or drumsticks, or also a whole chicken cut into parts. It makes a perfect midweek family meal, and is also good for a crowd.

Serve this stew with either crusty bread, creamy polenta or pasta of your choice… And, of course, with a side dish of greens or a simple romaine salad.


  • 8 tighs (2 per person) soaked briefly in a mix of water, salt and vinegar (for a fresher smell) then patted dry
  • 1 onion, diced
  • 2 sticks of celery, chopped
  • 2 carrots, peeled and diced
  • 3 or 4 cloves of garlic, minced
  • 1 cup of sliced button mushrooms and a handful of dried porcini mushrooms, soaked beforehand and chopped. Keep the water of the porcini aside
  • 1 tin of plum tomatoes + 1 tbsp of tomato paste + 1 organic chicken stock cube, mixed with 2 or 3 tbsp of water
  • 1 large red bell pepper, chopped
  • 1/2 tsp of chopped fresh rosemary, oregano or thyme + 1 bay leaf
  • About 1 cup of dry red wine. White one is ok too
  • 1/2 tsp of turmeric (healthy supplement) and a pinch of dry chili flakes
  • 3 or 4 tbsp of olive oil
  • Salt & black pepper, to taste


Step 1

Sauté the chicken pieces in olive oil in a large pan, over a medium high heat. When lightly coloured remove from the pan and put aside. In the same pan, sauté the onions, garlic, celery, carrots, bell pepper and both mushrooms for 8 to 10 minutes, stirring every now and then.

Step 2

Pour the wine to deglaze and cook further until the wine has almost evaporated. Add the diluted tomato paste with the chicken cube and 3/4 only of the water in which the porcini were soaked ( there may be some sand in the bottom of the water).

Step 3

Now put back in the pan the chicken pieces then add the tinned tomatoes, all the herbs, the spices and the salt. Cover with a lid and let the chicken simmer over low heat for about 30 minutes or until the chicken is well cooked and tender. Adjust the seasonings if needed then serve.

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