dinner

Pollo alla Cacciatora (Hunter's Style Chicken)

Name: Pollo alla Cacciatora (Hunter's Style Chicken)
Ingredients: 2 x 6 oz (170 g) pieces Bone-in, skin-on chicken thighs; 1 tbsp (15 ml) Extra virgin olive oil; 1/2 medium (75 g) Yellow onion, finely chopped; 2 cloves Garlic cloves, minced; 1/2 medium (30 g) Carrot, finely diced; 1/2 stalk (30 g) Celery stalk, finely diced; 1/4 cup (60 ml) Dry white wine; 1 cup (240 g) Crushed tomatoes; 1/2 cup (120 ml) Chicken broth; 1 Bay leaf; 1 tsp Fresh rosemary, chopped; 1 tsp Fresh thyme, chopped; 1/4 tsp Salt; 1/4 tsp Black pepper; 4 oz (113 g) Whole wheat spaghetti; 1 tbsp (7 g) Parmesan cheese, grated (for serving)

Nutrition

1524

kcal

Calories

Protein

144

Carbs

Fat

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Ingredients(16)

Bone-in, skin-on chicken thighs2 x 6 oz (170 g) pieces

Extra virgin olive oil1 tbsp (15 ml)

Yellow onion, finely chopped1/2 medium (75 g)

Garlic cloves, minced2 cloves

Carrot, finely diced1/2 medium (30 g)

Celery stalk, finely diced1/2 stalk (30 g)

Dry white wine1/4 cup (60 ml)

Crushed tomatoes1 cup (240 g)

Chicken broth1/2 cup (120 ml)

Bay leaf1

Fresh rosemary, chopped1 tsp

Fresh thyme, chopped1 tsp

Salt1/4 tsp

Black pepper1/4 tsp

Whole wheat spaghetti4 oz (113 g)

Parmesan cheese, grated (for serving)1 tbsp (7 g)

Instructions

Pat the chicken thighs very dry with paper towels. Season generously with salt and pepper.

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Sear the chicken thighs, skin-side down, until deeply golden brown and crisp, about 5–7 minutes. Flip and sear the other side for 2 minutes. Remove chicken to a plate.

Reduce heat to medium. Add the chopped onion, carrot, and celery to the skillet. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2 minutes.

Stir in the crushed tomatoes, chicken broth, bay leaf, rosemary, and thyme. Bring to a simmer.

Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet, reduce the heat to low, and simmer gently for 25–30 minutes, or until the chicken is cooked through and tender.

While the chicken simmers, cook the whole wheat spaghetti according to package directions until al dente. Drain well.

Remove the bay leaf from the sauce. Taste and adjust seasoning with salt and pepper if needed.

To serve, divide the cooked spaghetti among plates. Spoon the chicken and cacciatore sauce over the pasta. Garnish with grated Parmesan cheese.