Hunter’s Chicken with Olives. A rich and tasty main course from popular cuisine, perfect for family lunch or dinner.
A humble recipe that succeeds in making white meat succulent and is prepared using just one casserole.
As with all traditional recipes, each family has its version, which varies from others by a couple of ingredients depending on the region.
Hunter’s Chicken with Olives is easy and quick to make and to obtain a great result, the chicken you use should preferably be free-range.
You can then decide whether to use a whole chicken cut into pieces or opt for those parts that are usually the most coveted when served: thighs and drumsticks.
The success of this recipe is due to an indispensable initial sauté of flavors, tomato, a few olives for a touch of color, and slow cooking to tenderize the meat.
Some like to add other ingredients such as mushrooms, peppers, or potatoes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 708.92 (Kcal)
- Carbohydrates 11.40 (g) of which sugars 6.66 (g)
- Proteins 60.89 (g)
- Fat 45.27 (g) of which saturated 12.83 (g)of which unsaturated 21.88 (g)
- Fibers 2.83 (g)
- Sodium 718.95 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Hunter’s Chicken with Olives
- 1 chicken (whole)
- 12 cherry tomatoes
- carrot (1)
- 1 onion
- 1 stalk celery
- 1 glass dry white wine
- to taste extra virgin olive oil
- 1 sprig rosemary
- 2 leaves sage
- 1 leaf bay
- to taste salt
- pepper
Tools
- Pot
Steps
Hunter’s Chicken with Olives
Cut the chicken into pieces, removing the insides but leaving the skin (you can ask the butcher to do this for you).
Pour the extra virgin olive oil into a large pan or casserole.
Add the chopped onion, carrots, and celery.
In the meantime, prepare the herb blend: chop garlic, sage, and rosemary, and add a pinch of chili pepper.
Put the blend in the pan with the sauté and add the whole bay leaves.
Now place the chicken parts in the pan, making sure they do not overlap each other. Let them brown for 15 minutes, turning them occasionally.
Deglaze with the wine and let the alcohol evaporate without a lid.
Add the chopped tomatoes and olives.
Now you can put the lid on the pan and continue cooking.
This takes about 50/55 minutes on moderate heat.
If necessary, you can add a ladle of hot water or vegetable broth.
Serve the hunter’s chicken very hot with plenty of cooking sauce.
Serve the hunter’s chicken very hot with plenty of cooking sauce.
Enjoy your meal.
Tips
You can store the hunter’s chicken for 2 days in the fridge in an airtight container. Although not ideal, you can freeze it along with the sauce.
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FAQ
Can I use only chicken thighs?
In hunter’s chicken, you enjoy every part of the chicken, but if you prefer, you can use only 2.6 lbs of thighs (with drumsticks).
