Simple, yet hearty and flavoursome, this Italian “hunter’s chicken” recipe is perfect for the colder autumn or winter evenings. A one-pan dish, Chicken alla Cacciatora is easy to prepare and requires minimal hands-on time, and very little washing up! We served our version of Chicken Cacciatore with Polenta Mash – it’s the best pairing!
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What is Chicken Cacciatore?
“Cacciatore” is an Italian word for “hunter.” It is no surprise that Italian hunter’s chicken is a rustic, no-fuss chicken dish that only uses staple ingredients, such as chicken, tomatoes, and simple everyday vegetables. Some versions have wine in the sauce, others add various different vegetables, herbs and spices, but our version can be made with staple ingredients that you’d normally buy in your weekly shop!
Ingredients and Substitutions
For Chicken Cacciatore
- chicken thighs: we used boneless, skinless chicken thighs, but more traditionally bone-in, skin-on thighs and drumsticks are used. Note though, that if you are using bone-in chicken, it will take slightly longer to cook. Also, make sure to brown the chicken skin side down properly to render the fat of the chicken skin.
- brown onion: can be substituted with red or white onion, or even a couple of shallots.
- carrot: can be substituted with sweet potato or butternut squash cubes.
- garlic cloves
- pepper: red, yellow or green.
- chestnut mushrooms
- passata: can be substituted with tinned chopped tomatoes. Or simply mix 3 tablespoon of rich concentrated tomato paste with water to make 200ml of passata.
- chicken stock: can be substituted with vegetable stock.
- mixed herbs: or Italian seasoning.
For Creamy Parmesan Polenta
- polenta: use medium, if you can. Alternatively, substitute with medium cornmeal.
- stock: vegetable or chicken stock will be great in this recipe.
- parmesan: can be substituted with Grana Padano.
- butter
Method
STEP 1: Make Chicken Cacciatore
Heat two tablespoon of odourless oil in a large non-stick frying pan on medium heat. Add the chicken thighs to the pan, sprinkle them with mixed herbs and fry them for approx. 3 minutes on each side. Remove them from the pan, cover and keep warm.
To the chicken pan, add the onions, carrot, pepper and garlic and cook for 5 minutes, stirring often.
Add the quartered mushrooms and carry on cooking for another 4 minutes.
Reduce the heat to low and add the passata and stock. Bring the sauce to a gentle simmer, and add the chicken thighs back in together with any released liquid. Then cover with a lid and leave to cook for approx 20 minutes.
STEP 2: Make Creamy Parmesan Polenta
Pour 400 ml of hot vegetable stock into a large saucepan and bring to a simmer. In a steady stream, pour the polenta in, whisking continuously. Cook, stirring, for 1-2 minutes. Remove from the heat, add the parmesan and butter and stir to combine. Adjust the seasoning.
Spoon the polenta into bowls and top with Chicken Cacciatore. Scatter parsley on top to garnish and serve.
What Does Chicken Cacciatore with Polenta Pair Well With?
We love serving this Chicken Cacciatore with Creamy Parmesan Polenta, but it tastes absolutely delicious with Creamy Potato Mash or even fluffy white rice.
But of course, no dish would be complete without some lovely greens. Our Italian Hunter’s Chicken goes exceptionally well with:
Other Chicken Recipes
Who doesn’t like a flavoursome chicken dinner? We know we do! Here are some of our other simple, yet delicious chicken recipes:
- Quick & Easy Honey Chicken
- Chicken Limone
- Chicken with Grapes in Cream & White Wine Sauce
- Senegalese Chicken Yassa
Recipe Card
Chicken Cacciatore with Polenta
Ingredients
For Chicken Cacciatore:
- 6 chicken thighs boneless, skinless
- 1 brown onion finely chopped
- 1 carrot
- 2 garlic cloves thinly sliced
- ½ green pepper chopped
- 160 g chestnut mushrooms quartered
- 200 ml passata
- ½ stock cube + 60 ml boiling water
- 1 teaspoon mixed herbs
For Creamy Parmesan Polenta:
- 150 g medium polenta
- 600 ml stock hot
- 60 g parmesan finely grated
- 1 tablespoon butter
Instructions
Make Chicken Cacciatore:
- Heat two tablespoon of odourless oil in a large non-stick frying pan on medium heat. Add the chicken thighs to the pan, sprinkle them with mixed herbs and fry them for approx. 3 minutes on each side. Remove tjem from the pan, cover and keep warm.
- To the chicken pan, add the onions, carrot, pepper and garlic and cook for 5 minutes, stirring often.
- Add the quartered mushrooms and carry on cooking for another 4 minutes.
- Reduce the heat to low and add the passata and stock. Bring the sauce to a gentle simmer, add the chichen thighs back in together with any released liquid. Then cover with a lid and leave to cook for approx 20 minutes.
Make Creamy Parmesan Polenta:
- Pour 400 ml of hot vegetable stock into a large saucepan and bring to a simmer. In a steady stream, pour the polenta in, whisking continuously. Cook, stirring, for 1-2 minutes. Remove from the heat, add the parmesan and butter and stir to combine. Adjust the seasoning.
- Spoon the polenta into bowls and top with Chicken Cacciatore. Scatter parsley on top to garnish and serve.
Nutrition
gunjan
Loved it…so good and so flavorful and perfectly balanced taste. Well explained recipe and my family devoured it.
Ieva
Thanks for taking the time to leave such wonderful feedback! So glad you all enjoyed it 🙂
Toni
Such a really perfect fall meal!! This is so good and easy to make! Will have this on our menu all fall long! Thanks!
Ieva
Absolutely! We cook it almost every week over fall and winter!
Katherine
This chicken is so good, particularly with the creamy polenta!
Ieva
Oh yes! Polenta is the best pairing to this chicken, in our opinion!
Michelle
I love the simple ingredients in this recipe that pack such big flavor!