Hunter Style Chicken Recipe - Allrecipes.com
Hunter Style Chicken Recipe

Hunter Style Chicken

Recipe by  

"Italian cooks call it Pollo Alla Cacciatora - a variation on Chicken Cacciatore, with bacon for a twist, and lots of flavor! Serve with pasta or roast potatoes if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.
  2. Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2003

This was very tasty! The only changes I would make would be to add plenty of minced garlic to the sauteed onions, then when the onions are done, blend in a tablespoon or two of tomato paste to give the sauce a little more body. Then don't add the mushrooms until about 15 minutes before the dish is done. Will definitely make again.

 
Most Helpful Critical Review
Apr 24, 2011

This was okay, it didn't have much flavor, even though I added red pepper flakes. I think keeping the bacon in withe the liquid made it soggy and flavorless, next time I would sprinkle it on top of each serving while it's crispy. I think this recipe has a lot of potential to be great.

 
Sep 23, 2005

This was excellent and so easy to make. I cooked the bacon first though, and then cooked the chicken for a minute in the drippings instead of cooking the chicken in oil (removing) and then cooking the bacon in the oil like the recipe stated. Also added a bit of fresh garlic with the onions (I used shallots). Delicous

 
Jul 13, 2007

Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of tbs of margarine and sauted the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken broth, about 1/2 cup and seasonings. I peeled and seeded the tomatos (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutly "guest worthy" recipe.

 
Feb 23, 2006

So good! My family really loved this recipe. I followed it very closely-- my only deviations were to add some chopped artichoke hearts (my husband and I love them) and I used a 28 oz can of diced tomatoes, drained, since fresh tomatoes didn't look so good at the store. This is was very, very flavorful. I served it over egg noodles with steamed spinach. My kids even enjoyed the chicken. I will make this one again.

 
Apr 12, 2003

This recipe was very good. Not quite as good as I had thought it was going to be though. My kids liked it but my friend who was here for dinner did not like it at all. I think the next time I make this recipe I will try it without the wine or perhaps get a better wine than cooking wine I had on hand. I think it was my cheapy wine that threw the flavor off.

 
Oct 04, 2012

With just a few tweaks, this is 5 stars. I doubled the fresh herbs and held off putting in the basil until the last 10 minutes of cooking. Before I browned the chicken I dredged it in flour seasoned w/ s&p, and a trace of chipotle powder for a touch of smoke, as I don't eat red meat (the bacon). Since I used the flour and no bacon, I added a bit more oil before sauteeing the veggies. I included a couple of coarsely diced carrots and 2 minced cloves of garlic w/ the onions & mushrooms, as I'd seen in other, similar recipes. Two full-sized tomatoes make a lb. if, like most Americans, you don't have a food scale. For the cooking wine, I chose a decent Garnacha--an inexpensive, low tannin, Spanish red, but if you can get Dolcetto on sale that would be great. Don't forget to offer lots of crusty Italian bread to sop up the sauce.

 
Mar 16, 2009

Time I rated this one as I have used it many times - it is excellent - sometimes I have used both red and white wine in this depending what I have left over - either turns out equally well and I add a little crushed garlic - we love it - thank you.

 

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Nutrition

  • Calories
  • 1142 kcal
  • 57%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 284 mg
  • 95%
  • Fat
  • 84 g
  • 129%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 70.4 g
  • 141%
  • Sodium
  • 1182 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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