Italian cuisine
Medium

My Tasty Way for Chicken Hunter | Pollo Alla Cacciatore

This Chicken Hunter dish is a delicious, flavorful, and light dish. Perfectly seasoned with sage, rosemary, thyme, and garlic combination. Prepared with a vegetable sauce with a little wine it is a fantastic way to highlight the flavor of the chicken. Give it a try and enjoy!

My Tasty Way for Chicken Hunter | Pollo Alla Cacciatore
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Recipe
PRE TIME: 30 min
COOKING TIME: 20 min
TOTAL TIME: 50 min
4 SERVING
Ingredients:
  • 4 Large Chicken thighs
  • 10 Large Sage leaves
  • 1 Tbsp Sage
  • 5-6 Springs of Rosemary
  • 5-6 Springs of Thyme
  • 3 Cloves Garlic
  • 3 Tbsp Extra virgin olive oil to taste
  • Salt and freshly ground black pepper to taste
  • OPTIONAL: 8 to 10 slices of Prosciutto or better to use sliced Pancetta
  • 1 Large Carrot
  • 1 Stalk Celery
  • 1/2 Large White onion
  • Sage, rosemary, thyme, garlic
  • 3 Tbsp Unsalted butter
  • 1/2-1 Cup Red wine
  • 1/2 Cup Water (depending on the dish used to bake the chicken) or light chicken broth for a richer flavor
  • 4-6 Oz. Tomato sauce
  • Salt to taste
  • Black pepper to taste
  • 1 Large Red bell pepper
  • 1 Large Yellow bell pepper
  • 1 Large Green bell pepper
  • 1 Tbsp Green onion (Garnish)
  • Salt to taste
  • Black pepper to taste
  • 1 Tbsp Olive oil
Directions:
1
First, prepare the herb and garlic mince by picking the sage and rosemary leaves and mincing them with the clean garlic cloves.
2
Then prepare the chicken by flattening it and detaching half of the skin from the thigh meat and adding 1 flat leaf of sage between the skin and the thigh meat.
3
Practice incisions on the meat on the opposite side of the skin.
4
Sprinkle ¾ of the herb and garlic mince throughout the 4 chicken thighs, and add a little bit of extra virgin olive oil, and spread massaging with your hands on the whole surface of the thighs.
5
Place them on a small oven dish deep enough to contain them and the liquid ingredients (don’t put anything yet), wet the chicken with a little extra virgin olive oil.
6
Bake the chicken only in the oven at 400 °F/204 °C for 6 minutes only to sear the meat partially (OPTIONAL: After cooking it for 6 minutes you can wrap the chicken with slices of Prosciutto or Pancetta).
7
Remove from oven and add in the same oven dish with the chicken all the brunoise vegetables, butter, water, red wine, tomato sauce, salt, black pepper, and the rest of the herbs and garlic mince and bake in the oven for 20 to 25 minutes at 375 °F/190 °C. uncovered, so to reduce the liquid and increment the flavor concentration.
8
Check the internal meat temperature to be at least 165 °F/74 °C.
9
Remove the chicken from the sauce and set it aside in the fridge to cool down. Transfer the sauce into a blender or container for an immersion blender (or stand blender), and blend until smooth.
10
Serve the chicken sliced, with the peppers and the sauce. Perfect with oven-baked potatoes.
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