Chicken Hunter’s Style

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Hunter's Style

 

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

 

Chicken Hunter's Style
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts, each cut into two
  • 3 rashers back bacon/side bacon, chopped
  • 1 onion, chopped
  • 115g (4 oz) mushrooms, sliced (1½ cups)
  • 1 garlic clove, crushed
  • 120ml (4 fl oz) white wine (½ cup)
  • 400g tin or ½ x 28 fl oz can whole tomatoes
  • 1 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil, torn

  • To serve
  • 285g (10 oz) peas (1¾ cups)
  • pasta, penné works well

  • You will also need a large sauté pan with lid and a medium-sized serving dish


  1. Method
  2. Warm the serving dish in the oven.

  3. Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.

  4. Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.

  5. Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.

  6. Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.

  7. Remove the chicken to the warmed serving dish and pour over the sauce.

  8. Serve with pasta and peas.

Updated: July 8, 2018

Chicken Cacciatore

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Cacciatore

 

Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.

 

Chicken Cacciatore
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 chicken breasts, skinned
  • 1 onion, peeled and chopped
  • 225g (8 oz) mushrooms, sliced (3 cups)
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 28 oz can chopped tomatoes
  • 140ml (5 fl oz) chicken stock (⅔ cup)
  • 1 tbsp oregano, chopped
  • 1 bay leaf
  • salt and freshly ground black pepper
  • large handful rocket/arugula

  • To serve
  • crusty bread

  • You will also need a deep-sided sauté pan for this recipe.


  1. Method
  2. Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.

  3. Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.

  4. Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.

  5. Remove the bay leaf, then season well and stir through the rocket/arugula.

  6. Serve with the crusty bread to mop up the juices.

Updated: July 7, 2018