Dinner · Italian · 15 min
Pollo alla Cacciatora (Hunter's Style Chicken)
- Calories
- 1496
- Protein
- 75g
- Carbs
- 130g
- Fat
- 70g
Ingredients
- 304.9 g chicken thigh
- 0.8357 tbsp extra-virgin olive oil
- 75 g yellow onion
- 2 clove garlic
- 30 g carrot
- 30 g celery
- 60 ml dry white wine
- 240 g crushed tomatoes
- 120 ml chicken broth
- 1 each bay leaf
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 0.25 tsp salt
- 0.25 tsp black pepper
- 141.3 g whole-wheat spaghetti
- 1 tbsp Parmesan cheese
Method
- 01Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- 02Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until deep golden brown. Flip and sear for 2 minutes on the other side. Remove chicken and set aside on a plate.
- 03Reduce heat to medium. Add yellow onion, carrot, and celery to the skillet. Cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
- 04Stir in minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half.
- 05Add crushed tomatoes, chicken broth, bay leaf, rosemary, and thyme. Stir well and bring sauce to a simmer.
- 06Nestle chicken thighs back into the skillet. Cover, reduce heat to low, and simmer gently for 25 minutes, ensuring the chicken reaches a safe internal temperature of 165°F (74°C) with juices running clear.
- 07Bring a pot of salted water to a boil. Add whole-wheat spaghetti and boil according to package instructions until al dente. Drain well.
- 08Remove bay leaf from sauce. Serve spaghetti topped with the chicken thigh and cacciatore sauce, garnished with grated Parmesan cheese.
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