Pollo alla Cacciatora
A classic Italian hunter-style chicken dish featuring sautéed herbs and ground beef, served with crispy bread.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
Ingredients
- 4lbchicken breasts, pounded thin
- 1lbground beef
- 4clovesgarlic, minced
- 1mediumonion, diced
- 2tbsprosemary, chopped
- 1tbspthyme, chopped
- 1tbspsage, chopped
- 115 oz cancrushed tomatoes
- 1/2cupred wine
- 2tbspolive oil
- to tastesalt and pepper
- 1loafcrusty bread
Step-by-Step
- 1
Season the chicken breasts with salt and pepper on both sides.
5m - 2
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
10mmedium-high heat - 3
In the same skillet, add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
5mmedium heat - 4
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until fragrant.
3mmedium heat - 5
Stir in the chopped rosemary, thyme, and sage. Pour in the red wine and crushed tomatoes. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
10mmedium-low heat - 6
Return the chicken breasts to the skillet and nestle them into the sauce. Simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.
10mmedium-low heat - 7
Serve the Pollo alla Cacciatora warm, with slices of crusty bread on the side.
2m