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Pollo alla Cacciatora with cream sauce Recipe

Italian · Main course · 60 min total

A rustic Italian hunter-style chicken braised in a rich tomato and cream sauce with mushrooms, bell peppers, and herbs. This creamy twist on the classic is perfect for a comforting dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1 can (14.5 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken in batches, skin-side down first, until golden, about 4-5 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic to the pot; cook until softened, about 3 minutes. Add bell pepper and mushrooms; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Pour in white wine, scraping up any browned bits. Let simmer until reduced by half, about 2 minutes.
4. Add crushed tomatoes, oregano, rosemary, salt, and pepper. Stir to combine. Return chicken to the pot, nestling it into the sauce. Bring to a simmer, then cover and cook over low heat for 30 minutes, until chicken is tender and cooked through.
5. Remove chicken to a plate. Stir heavy cream into the sauce and simmer uncovered for 3-4 minutes until slightly thickened. Adjust seasoning.
6. Return chicken to the pot, spoon sauce over. Garnish with parsley and serve.

Tips

• Serve with crusty bread or over polenta to soak up the sauce.
• For a lighter version, use boneless skinless chicken thighs and reduce cream to 1/4 cup.
• Leftovers can be refrigerated for up to 3 days; reheat gently.

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