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Hunter's Chicken

Hunter's Chicken

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Season the thighs with salt and pepper and sauté until golden brown on both sides in a little hot olive oil. Meanwhile, chop the onion, grind the garlic, cut the pepper into small cubes and slice the olives. If the thighs are ready, take them out and set them aside.

Heat the onion in the same oil for a few minutes, then add the garlic and let it cook for about 1 minute. Add the peppers, mushrooms, olives, can of tomatoes, bay leaf, thyme and oregano, season with salt and pepper. Leave the sauce on medium heat for about 15-20 minutes, then put the chicken legs in a heat-resistant dish with a lid, cover them with the tomato sauce and put in the preheated oven for about 45 minutes.

Good appetite!


To prepare the HUNTER CHICKEN WITH OLIVE start by cleaning the chicken and cut it into pieces. Then dedicate yourself to the vegetables: peel the carrot and peel it, peel the onion and celery and chop everything into cubes.

Put a tablespoon of olive oil in a large saucepan (if you use the chicken in pieces with the skin, do not overdo it with the oil as it will release a lot of fat) with peeled and crushed clove of garlic, chopped vegetables, a mix of aromatic herbsand it's like a chili pepper. Brown for a few minutes then add the chicken pieces on the skin side and brown a couple of minutes on both sides. When the chicken is well browned, pour in the wine and let it evaporate well.

Now add the tomato pulp or the peeled peeled tomatoes (and if you don't like the garlic, remove it in this step). Mix everything, salt and pepper and cover with a lid, and cook the chicken with olive oil for about 40-45 minutes over medium-low heat. Stir occasionally to prevent the chicken from breaking or to avoid shaking the casserole slightly. At the end of the time, check the cooking of the chicken as it also varies depending on the size and quality. However, the chicken will be ready when the meat comes off the bones easily and with a fork checked the softness.

Serve hot the hunter's chicken with olives with fresh or bruschetta bread.

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it hunter's chicken is a typical second course of Italian cuisine, as for all traditional recipes there are many variations. Southern Italy, for example, uses more red wine, while the north favors white.

The best known version is that of the hunter's chicken in white, there is one with olives, mushrooms, or even peppers added to the stir-fry.

Today I'm talking about the one with the tomato, my version of the hunter's chicken, a simple but tasty version.


Discover everything RECIPE BOOK OF GRAZIELLA

Hunter's chicken


  • 8/10 pieces of chicken or spindles
  • 1 carrot
  • a rib of celery
  • 1 onion
  • a clove of garlic
  • little extra virgin olive oil
  • 1 glass of red wine
  • rosemary and bay leaf
  • 450 g of peeled tomatoes
  • salt and pepper


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1. Heat a pan lightly, adding a drizzle of oil, add the chicken and brown it well on all sides, adding salt and pepper immediately.

2. Add the rosemary and continue sealing the meat.

Well browned chicken

3. Meanwhile, prepare a chopped carrot and onion celery, set aside.

Chopped and garlic

4. After a nice browning of the chicken, add the minced meat and a clove of garlic and leave to season for about 5 minutes.

Add celery, carrot and onion

5. Blend over high heat with the red wine and allow to evaporate

Adding red wine

6. Add the peeled tomatoes (you can also decide to whisk them) and continue cooking for at least 45 minutes over medium heat with the lid on.
Once cooked, remove the lid and allow the sauce to shrink

Add tomatoes and bay leaf

7. Wash and dry the parsley and add it to the chicken with the hunter only at the end.

8. Serve the chicken to the hunter with baked potatoes or puree, or with a mixed salad or boiled vegetables.

Hunter's chicken

Note: The secret to a soft and succulent chicken lies in the sealstop the meat that must take place over a wine fire, just so you will have a delicious chicken.

Zutaten für 2-3 Personen

1 Kilo Hähnchen / Hähnchenteile

500-600g Eiertomaten oder andere Tomaten

1 Handvoll grüne oder schwarze Oliven

1 TL Salz und Pfeffer aus der Mühle

außerdem Mehl zum bestäuben

hat hat: 1,2 Zweige frischen Rosmarin oder Salbei. Ich hab Salbei genommen.

Ich kann Euch meine * Messlöffel sehr ans Herzen legen. Ich benutze sie täglich.

Recipe Summary

  • 12 green olives, pitted
  • 1 stalk celery, chopped
  • 2 onions, sliced
  • ½ 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
  • ¼ cup extra-virgin olive oil, or to taste
  • 5 potatoes, peeled and cubed

Bring a small pot of water to a boil. Add olives and celery simmer until celery is bright green, about 30 seconds. Drain well.

Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.

Transfer chicken pieces to a large saucepan add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.

Heat 1/4 cup olive oil in a deep skillet. Add potatoes cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

Chicken alla cacciatora recipe: a bird stew with the taste of Tuscany

Chicken alla cacciatora or a la cazadora is a second dish of Tuscan tradition, well known and appreciated in Italy, especially in the north of the country. This recipe is Easy to prepare and very tasty thanks to the presence of flavorful ingredients, such as garlic, tomato and red wine, which enhance this type of meat.

The origin of this dish would be in the peasant kitchen, being transmitted like all good recipes over time. He was very busy when on festive occasions they had to settle for cooking what little was available, for example, chicken and vegetables from their farms and which they themselves produced. The recipe I bring you today It is prepared in the oven, so you avoid having to keep an eye on the pot, but classically it is done by slowly cooking the stew in a saucepan. You can use the cooking method that suits you best, in both ways it is impressive.

Hunter chicken: profile and perfect wine pairing

Pollo alla cacciatora is one of the most typical Italian dishes and it comes from the traditional peasant food. “Alla cacciatora” means “like hunters” that used to flavor with rosemary and garlic the game just after hunted.

Many regions, in particular in central Italy, claim the origin of Pollo alla cacciatora but
Rome seems to be its most likely home. In fact, the romans cook “alla cacciatora” also rabbit,
lamb or stew beef and those recipes are constantly displayed as traditional food in the local
taverns of the capital.

According to different regions, the recipe can vary in some details but the result is always
delicious. Firstly, the chicken’s skin should be removed, then the meat has to be cut into pieces
and put to stir fry in a pan with olive oil for a few minutes. When the chicken begins to
change color minced garlic, rosemary, sage and chilli pepper have to be added. Within a few
minutes, white wine can be useful to give more taste to the sauce and help all the flavors to
blend together.

Depending on different points of view, tomato sauce and / or black olives could be mixed in
the pan but what is essential to put on, before ending, is white vinegar which gives the
distinct sour touch that distinguish this plate.

Overall, it is a characterful dish where the delicate taste of the white meat is lifted up by the
strength of the garlic and the spiciness of the chilli pepper. Despite the strong flavor of the
sauce, the dish, thanks to the Mediterranean herbs, is quite aromatic and leaves a pleasant
fresh mouth feeling.

Hunter's chicken

This recipe for hunter's chicken It is very typical of northern Italy, mainly in the Tuscany area. Its origin is somewhat ambiguous, some say that it was used to be cooked by the hunters themselves and others say that it was prepared by the women of the hunters to welcome them after a hard day away from home.

Whatever its origin, this dish is one that deserves applause, as it is colorful, simple and full of Mediterranean flavors.

Prepare all the ingredients on your table and start browning the chicken delicacies on garlic flavored oil. Then soften the vegetables in the same oil and add the passionate crushed red tomato along with the classic dried tomato in olive oil, -basic ingredient of Italian cuisine-. Keep cooking everything gently and feel how its delicious aromas penetrate your nose making you imagine its taste. At the exact point you have to incorporate the fragrant rosemary, the aromatic laurel, the salty and intense anchovies and the kalamata olives. In a few seconds you will see how absolutely all the components of this fabulous dish find their place in your pan. You will feel that they accommodate, and merge and they hug and together they are absolutely perfect.

And then, it's time to try it and that's when you once again thank that nature is the provider of such a fabulous recipe.

Authentic Italian Chicken Hunter Recipe

Around these parts, we often talk about the food of the poor. However, we don’t mean it in a disrespectful way, but we are rather in awe of how some of the best dishes were born because people had to get creative and use whatever they found in their kitchen.

That is an art in itself too, because it’s not enough to take 10 random ingredients, throw them in a pot and hope the result will be edible, but it’s about finding the right balance… just like this authentic Italian chicken cacciatore recipe.

The chicken cacciatore is a traditional Tuscan recipe, which is very popular across Italy, especially in the northern parts of the country where another popular recipe hails from, minestrone. and

t’s a simple recipe, but incredibly tasty, thanks to ingredients such as onions, tomatoes, and red wine, which enhance the flavor of the chicken.

The origins of this authentic Italian chicken cacciatore recipe, once again are to be found among poor people, using chicken bred by farmers.

The dish is so popular that it even has its own national day on the 15th of October. “Cacciatore” actually means “hunter” in Italian and some say that the first cacciatore dish didn’t even have chicken, but rabbit meat. However, in true Tuscan style, we are going with the authentic one.

Hunter's chicken: ingredients for 6 people

1 whole chicken (better if free-range), about 1.5 kg *
celery 80 g
onion 100 g
carrot 100 g
sage 3 leaves
rosemary 1 sprig
laurel 2 leaves
garlic 1 clove
extra virgin olive oil 50 g
pitted black olives 80 g
peeled tomatoes 400 g (or tomato puree)
red wine 200 g (or white, depending on taste)
fresh parsley 1 bunch
fresh chili pepper 1
vegetable broth q.b.
sale q.b.