Chicken Cacciatore (Hunter Style)

About this recipe

Chicken Cacciatore—Hunter Style—is the rustic Italian braise where bone-in, skin-on chicken thighs stew alongside bell peppers, onions, and tinned tomatoes in white wine until fork-tender. The skin renders fat into the sauce, adding richness without cream while the long cooking transforms the chicken almost falling-apart tender. This is the kind of dish that begs for bread to soak up the assertive, aromatic gravy. Skin-on thighs matter here because that rendered fat is what makes the sauce silken and luxurious. Chicken breast would dry out during the long braise. The vegetables—peppers, onions, garlic—become almost dissolving-soft, their flavours thoroughly integrated into the braising liquid. Olives add a briny pop that cuts through the richness while white wine provides acidity that prevents the dish from tasting heavy. Brown the chicken skin-side down first to render the fat and develop colour, then remove it and cook the vegetables in that same fat. This technique builds flavour layer by layer. The sauce should gently bubble for at least 35 minutes so all the flavours marry and the chicken becomes tender enough to cut with a spoon. Taste and adjust seasoning at the end—tinned tomatoes vary wildly in saltiness. Serve this with crusty bread, polenta, rice, or fresh pasta to soak up the wonderful sauce. It's actually one of those dishes that tastes better the next day, making it ideal for make-ahead cooking. Reheat gently and top with fresh parsley before serving. This freezes beautifully for up to three months.