Congratulations to Annie from Columbus, Ohio for her mother's recipe for "Hunter's Style
Chicken" or better known as "Chicken Cacciatore". Like all good Italian cooking, this
recipe is simple and relies on good ingredients. Thanks again to Annie for sharing her
Mom's recipe with us.


4 pounds of assorted chicken parts, (or cut up some boneless, skinless breasts a thighs.)
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
6 tablespoons of blended Olive Oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
1 bay leaf
2 28-ounce cans whole tomatoes
2 bell peppers (1 red, 1 yellow), cored, seeded, and cut into strips
1/2 pound button or porcini mushrooms, sliced


Wash and pat dry the chicken pieces. Rub the pieces with the salt and pepper
and set them aside.

In a large heavy-duty skillet, (cast iron if possible) heat the olive oil and cook the onions until they are soft
but not browned. Stir in the garlic and continue cooking until the garlic softens. Add the chicken pieces
and brown them evenly on all sides. Add the bay leaf. Add the tomatoes, squeezing them
slightly with your hands, and also add all of the juice. Lower the heat to simmer, cover the pot, and cook
the chicken for 1/2 hour. Uncover the pot, stir in the peppers, cover the pot, and cook until the peppers
are soft and the chicken is fork-tender. Stir in the mushrooms, cover the pot, and cook about 5 minutes,
or just until the mushrooms are soft. Serve over your favorite pasta, (we always used rigatoni) rice or
even some polenta.
Serves 4
Hunter's Chicken
"Chicken Cacciatore"
"Pollo alla Cacciatora"