Before you cook
Background Recipe story & origin
Hunter's style braised chicken.
Before you start Equipment you'll need
- Dutch oven — Provides essential functionality for braising with proper heat control and even cooking
Ingredients
Instructions
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Brown the chicken
Season chicken pieces (thighs and drumsticks work best) generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat (400-450°F surface) (375-400°F surface). Brown chicken in batches, about 4 minutes per side until golden. Don't crowd the pan. Transfer to a plate.
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Sauté the vegetables
Reduce heat to medium. Add 1 diced onion and 1 diced bell pepper to the pot. Cook 5 minutes until softened. Add 4 minced garlic cloves, cook 1 minute until fragrant.
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Build the sauce
Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom. Let wine reduce by half, about 2 minutes. Add one 28-oz can crushed tomatoes, 1/2 cup pitted olives (kalamata or green), 2 tablespoons capers, 1 teaspoon dried oregano, and a pinch of red pepper flakes. Stir to combine.
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Braise until tender
Nestle chicken pieces back into the sauce, skin-side up. Bring to a simmer, then reduce heat to low. Cover and braise 35-40 minutes until chicken is cooked through and very tender.
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Serve with bread
Taste sauce and adjust seasoning. Scatter fresh basil leaves over the top. Serve with crusty bread or over polenta.