Name: Hunter's Style Chicken Cacciatore
Prep time: 30 min
Cook time: 1 h 54 min
Total time: 2 h 24 min
Yield: 8
Cuisine: US
Ingredients: 12 green olives, pitted; 1 stalk celery, chopped; 2 onions, sliced; 0.5 cup water; 2 teaspoons white sugar; 1 tablespoon extra-virgin olive oil; 1 (2 pound) whole chicken, cut into pieces; 4 ripe tomatoes, diced; 1 bunch fresh basil, chopped; 1 lemon, juiced; 2 tablespoons capers; Salt and ground black pepper to taste; 0.25 cup extra-virgin olive oil, or to taste; 5 potatoes, peeled and cubed

Experience the rustic charm of Tuscany with this Chicken Cacciatore recipe. Tender chicken pieces are simmered in a rich and flavorful sauce of caramelized onions, capers, olives, and ripe tomatoes, creating a symphony of Mediterranean flavors.

Follow The Directions

01

Step

Blanch the Olives and Celery: In a small pot, bring water to a boil. Add olives and celery; simmer until celery turns bright green (approximately 30 seconds). Drain well to remove excess water.

02

Step

Caramelize the Onions: Combine sliced onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until the onions are soft, golden brown, and caramelized (about 30 minutes).

03

Step

Brown the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Cook the chicken pieces until browned on all sides (around 4 minutes per side).

04

Step

Simmer the Cacciatore: Transfer the browned chicken pieces to a large saucepan. Add the blanched olives and celery, caramelized onions, diced tomatoes, chopped basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until the chicken is fully cooked and no longer pink in the center (approximately 1 hour).

05

Step

Fry the Potatoes: While the cacciatore simmers, heat 1/4 cup of extra-virgin olive oil in a deep skillet. Add the peeled and cubed potatoes; cook and stir until they are crisp and golden brown (about 10 minutes).

06

Step

Combine and Serve: Shortly before removing the cacciatore from the heat, gently stir in the fried potatoes. Serve hot, allowing the flavors to meld together.