Chicken Alla Cacciatora (Hunterís Chicken) recipe

This dish is very popular in England and is loved by many. Making it at home, however, tastes far better than the pre-packaged variety that youíll find in the supermarket. This recipe makes enough for six-eight people, so double it or triple it according to how many people that you want to serve.


  • 2kg chicken thighs, boned and skinless
  • 800g tinned tomatoes
  • 8 bay leaves
  • Few sprigs of rosemary
  • 4 garlic cloves
  • Salt and pepper
  • Flour to dust
  • Olive oil
  • 6-8 anchovy fillets, tinned
  • ½ bottle of red wine chianti if possible

Method of Preparation:

  1. Season the chicken pieces with the salt and pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and cover the chicken with the red wine. Mince two of the garlic cloves and add these to the bowl. Leave the chicken to marinade for at least two hours or overnight if you have the time.

  2. Preheat the oven to 180C. Drain the chicken from the marinade and reserve the liquid.

  3. Pat the chicken in some flour, dusting off any excess. Fry them in a little bit of olive oil until browned on all sides, and then set them to one side.

  4. Slice the other garlic cloves and then fry them in the pan you cooked the chicken in until just browning. Add the anchovies, tomatoes, chicken and the reserved wine liquid. Bring the dish to the boil and then cover it with a layer of foil. Put it into the oven and let it cook for an hour and a half. If more guests turn up, throw in a few more tins of tomatoes and some chopped up mushrooms to make the stew beef up a bit more.

  5. Serve hot with crusty bread.

Author: Laura Young

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Published: April 14, 2011
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Published by Starsol