Italian Hunter's Chicken

Dive into the rustic charm of **Italian Hunter’s Chicken**, a hearty one-pan dish brimming with bold Mediterranean flavors. Succulent, golden-seared chicken thighs are nestled in a rich, aromatic sauce made with crushed tomatoes, dry red wine, and a savory medley of garlic, onions, carrots, and celery. Fresh rosemary, thyme, and a hint of bay leaf infuse this comforting recipe with herbal depth, while briny Kalamata olives add an irresistible tang. Perfect for cozy family dinners or entertaining guests, this slow-simmered classic pairs beautifully with crusty bread, creamy polenta, or al dente pasta. With its straightforward preparation and gourmet appeal, this traditional Italian-inspired dish is destined to become a weeknight favorite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 0.5 cup Dry red wine
• 1 14-ounce can Crushed tomatoes
• 1 cup Chicken broth
• 1 sprig Fresh rosemary
• 2 sprigs Fresh thyme
• 1 leaf Bay leaf
• 0.5 cup Kalamata olives, pitted and halved
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for another 4 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.

Step 4

Pour in the red wine to deglaze the pan, scraping up the browned bits from the bottom. Allow the wine to reduce by half, which takes about 2-3 minutes.

Step 5

Stir in the crushed tomatoes and chicken broth. Add the rosemary sprig, thyme sprigs, and bay leaf. Stir to combine.

Step 6

Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, occasionally spooning sauce over the chicken.

Step 7

After 25-30 minutes, uncover the pan and stir in the Kalamata olives. Let the dish simmer uncovered for another 5-10 minutes to thicken the sauce slightly.

Step 8

Remove the rosemary sprig, thyme sprigs, and bay leaf before serving. Garnish with freshly chopped parsley.

Step 9

Serve hot with crusty bread, polenta, or pasta for a complete meal.

Nutrition Facts

Serving size	(1834.6g)

Amount per serving	% Daily Value*
Calories	2211.9

Total Fat 160.1g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 5181.0mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 15.6g	0%
Total Sugars 22.7g
Protein 120.0g	0%

Vitamin D 0IU	0%
Calcium 377.6mg	0%
Iron 13.0mg	0%
Potassium 3384.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 22.4%

Carbs: 10.3%