Traditional recipes

Hunter's chicken (pui vanat)

Hunter's chicken (pui vanat)

In a pan put the oil, flavors and vegetables washed and cut more medium.

We cut the chicken, we talk about it, we wash it and we put it on a napkin to dry it with water, we put it in the pan with the vegetables and we leave it to fry (but not hard).

Pour the wine over the meat, sprinkle salt to taste and let the wine evaporate.

Add the tomatoes cut into pieces, mix well, cover with a lid and bake for 45 minutes on low heat.

Tested by Foodstory: Jamie Oliver's Hunter Chicken

A delicious traditional Italian stew, hunter's chicken it is a perfect and easy way to cook for the whole family. You will be delighted by its aromatic taste and wine sauce.

We are fans of Jamie Oliver and Italian cuisine. And we managed to find the perfect combination between the two preferences in the chicken recipe proposed by the British chef in the book & bdquoCu Jamie in Italy & rdquo.

It is a recipe that Jamie Oliver praises for the strong aromas of aromatic herbs and spices that will amaze you. We were tempted by the combination of simple ingredients and the fact that you can prepare it in generous portions to saturate a large family or a group of visiting friends at the table.

Ingredients (for 12 servings):

  • 2 kg whole chicken (cut into pieces)
  • salt
  • pepper
  • 8 bay leaves
  • 2 rosemary threads
  • 3 cloves garlic (1 crushed, 2 sliced)
  • & frac12 dry red wine bottle (Chianti)
  • flour
  • extra virgin olive oil
  • 6 anchovy fillets
  • 1 hand pitted black or green olives
  • 800g tomatoes in own canned juice

Season the chicken pieces with salt and pepper and place in a bowl. Add the bay leaves, the rosemary sprigs and the crushed garlic clove and cover everything with wine. Leave the meat to marinate for at least an hour or preferably overnight in the refrigerator.

Preheat the oven to 180C. Remove the chicken and keep the marinade. Dry the pieces of meat with paper napkins, sprinkle flour on top of them and fry them in a little hot olive oil until lightly browned. Take them out on a plate.

Put sliced ​​garlic cloves in the same pan and cook until golden brown. Add chopped anchovy fillets, olives and large chopped tomatoes. Mix well and put back the chicken pieces and the preserved marinade.

Bring everything to a boil, then cover with a lid or aluminum foil and put the pan in the oven for 1 hour and a half.

Remove the excess oil with a spoon and add more salt and pepper to taste. Remove the bay leaves and rosemary sprigs and serve the chicken with salad, beans (pods or berries) and lots of red wine.

Verdict: We liked the wine aroma that the chicken kept because we left it to marinate overnight. And we also liked the combination of tomatoes and olives, in a salty sauce only from the anchovy fillets. Depending on the quantities you cook, you won't even need to keep it in the oven for that long. The chicken cooks extremely fast.

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Pui Alla Cacciatora (hunting)

My recipe:
Finely chop the onion and put it in the pan or pan with a thick bottom with a little oil and simmer over low heat, when it is soft and glassy, ​​take it out of the pan and keep it in a separate saucer. Put the chicken legs (or a chicken cut into pieces) in the pan and if necessary add a little more oil.

When the chicken is browned on all sides, add the onion, the crushed garlic, the bacon cubes (smoked pancetta, bacon that works, although the part on the pig's back is just as good), the cleaned and chopped mushrooms, the tomatoes and a sprig of green rosemary. and a few sage leaves tied together like a bouquet with a string for the kitchen.

The sauce should cover the meat, so add more water if needed.

Let it simmer until it starts to boil and at this point turn the heat to low and let it simmer, without boiling, with a lid, for 1 hour. The sauce decreases during this time and if it has not decreased too much in the last minutes, let it boil over high heat without a lid.
Do not chop the rosemary and do not sprinkle it in the sauce because it will taste bitter. If you only have dried rosemary then you can put it in a gauze square which you tie like a bag of bumnac thread and leave it in the sauce until the end when you recover it and throw it away ... or you can put the rosemary and sage in a stainless steel ball like the ones used to put the tea and which you will leave in the sauce until the end.

I put next to it a hot, soft mamamliguta, made with 2 glasses of water and one of milk and a glass of fine cornstarch + salt

The origin of the recipe
One of the dozens or maybe hundreds of recipes for this dish: Pollo alla cacciatora. Every Italian region, but I think I could say without mistake that each family has its own recipe.

Hunting chicken is a recipe born in Romagna or Tuscany (opinions are divided). Artusi says that it is a Romagna recipe born from the need to put on the table quite quickly a rich dish when there were guests passing by: a priest or even the administrator of the estate.

The name of hunter in this area seems to come from the onion and garlic in the recipe, ingredients used by hunters when preparing game. In Tuscany it was even a recipe made raoid for the nobles who were passing by an inn on the way to or on the way back from the hunt.

What is certain is that Italian hunting chicken has the following main ingredients: chicken, tomatoes, onions and garlic. in addition to which each housewife or innkeeper added something. The Tuscan recipes do not lack rosemary and sage, for example, which do not exist in the Romagna ones.
Others add mushrooms, olives, anchovy fillets, pork belly (pancetta), peas.

Pui Vanatoresc- Chicken With Hunter

For meat:
Salt and pepper the washed and dried chicken with absorbent napkins. Roll the thighs / chicken through the flour.

Fry them in a pan with hot oil for 5 minutes on each side or until well browned on all sides, turning them. Remove and set aside.

For vegetables with sauce:
Saute the carrots for 10 minutes, in the same pan and the same oil. Add the parsley, celery, onion and leave for 5-7 minutes or until they start to soften, stirring often.

Put the bell pepper, hot pepper (optional), mushrooms and season for another 2-3 minutes, and finally ½ of garlic and cook for another 1 minute.

Pour the wine, mix and boil until the liquid is reduced by half. Incorporate the tomatoes with their juice and the cauliflower bunches. Add a little salt and pepper.

Add thyme, oregano (dry) and cook for 5 minutes, uncovered, over low heat until the tomatoes soften and form a uniform sauce.

If you use thyme and fresh oregano, add it at the end. Suitable for salt, pepper.

Next you can prepare the chicken in 3 variants:
- put the thighs back in the pan over the vegetables, add the green onions, the rest of the garlic and cook covered, over low heat, for about 45 minutes or until the meat is done. At the end, add ½ of the green parsley

- place the thighs in a deep baking tray and with a lid sprinkle evenly with green onions, ½ green parsley, the rest of the garlic and pour the vegetables with the sauce all over the meat. Put the lid on and put in the hot oven for 45 minutes at 180 degrees or until the meat is done

- if you do not have an oven tray with a lid, use a tray with higher edges and pour in a layer ½ of the vegetable mixture sprinkled evenly with green onions, ½ of green parsley, the rest of the garlic and then put the other half of the vegetables on top. Cover the tray with aluminum foil.

Bake in the hot oven for 45 minutes at 180 degrees or until the meat is done.

Serve hot, sprinkled with green parsley.
It goes well with polenta, but you can serve with any garnish you like.

Samgyetang - Korean chicken soup & # 8211

& # 8211 1 small chicken (400 g), 2-3 cm ginger, 2-3 dried dates, 1 cup rice, 3 cloves garlic, optional green onions

& # 8211 soy sauce- 4 tablespoons soy sauce, ¼ onion, ¼ hot pepper, 1 teaspoon honey, 1 teaspoon vinegar

& # 8211 sesame oil sauce - 2 tablespoons sesame oil, 1 teaspoon salt, pepper, 1 teaspoon sesame

Soak the rice in water for 1 hour, then drain. Peel and slice the garlic and ginger, finely chopped onion, sliced ​​hot pepper. We wash the chicken. We make a mixture of rice, dates, garlic, ginger, fill the chicken and close the ends with the skin and bottom.

Put in a pot with water, salt, pepper and simmer over medium heat, approx. 1 -1 ½ hours., Until the meat comes off the bone easily.

In two bowls, prepare the sauces by mixing the ingredients for each and set aside.

If the chicken is small, serve it whole, if it is bigger, cut it into bowls and pour it over the juice. Serve with the sauces side by side.

Good appetite! (if you liked it leave a comment)

Hunting chickens

This hunting chicken recipe, translated from the original name (from Italian), "pollo alla cacciatora", is one of those recipes of great simplicity, but brilliant in taste and flavor, as there are so many in Italian cuisine.

I think that chicken is probably the most common type of meat on Romanian tables and it is not surprising that it is like this: chicken has a lean meat, it cooks relatively quickly, it is quite cheap and can be interpreted in dozens of ways. , always getting a unique dish. And I also think that we will never know enough recipes with chicken, there will always be room for something new and tasty to surprise your loved ones with delicious dishes.

I found the Italian recipe for "pollo alla cacciatora" first in the book The Cuisine Of Italy, then I read about two more versions on the internet. The differences between these variants are minor, some recommending white wine (it seems that this is the oldest variant, later it was discovered that red wine offers more flavor to food), others contain an extra or minus ingredient (olives). black) and only one omits the anchovy fillets, which give a certain subtlety of flavor, without being obviously mandatory.

How the recipe is quite fast, lasting less than an hour from start to finish and on top of being one of those magical recipes that are cooked in one pan (an extremely important asset when it comes to choosing what to cook and not you have a lot of time), I say it's a great choice for a quick lunch or dinner.


  • 1.5 kg. chicken in pieces (I used boneless upper legs, as well as other pieces of chicken can be used)
  • 1 large onion (120-150 grams), cut into cubes
  • 1 medium / small carrot (80-100 grams), cut into cubes
  • 1 celery stalk, cut into cubes
  • 1 clove of garlic
  • optional, 2 anchovy fillets
  • 2 tablespoons extra virgin olive oil
  • 400 grams of ripe tomatoes
  • 80 ml. dry red wine
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 sprig of rosemary
  • salt and pepper

1. Put a saucepan of water on the fire, cut the skin of the tomatoes and dip them in boiling water. After only 30-40 seconds, remove the tomatoes with a whisk and transfer them to a bowl of very cold water to quickly stop the cooking process. Peeled tomatoes (peel very easily), cut into cubes and set aside.

2. Heat a large skillet or saucepan over high heat, add the olive oil and then the lightly seasoned chicken pieces with salt and pepper. Brown the chicken pieces in the pan for 8-10 minutes, until they catch a golden crust on all sides.

3. Add the onion, celery and diced carrot to the pan, then the finely sliced ​​garlic and the anchovy fillets (if using). Sprinkle with a pinch of salt, reduce the heat and mix well, scraping as much as possible all the red adhesions from the bottom of the pan, which will give flavor to the sauce. Let cook over low heat for a few minutes, until the vegetables are soft.

4. Add the red wine and increase the heat a little, quickly turning the chicken on all sides, until the wine almost evaporates.

5. Add diced tomatoes, bay leaf and rosemary, reduce heat to low and cover with a lid. The food is cooked over low heat, under the lid, for 25-30 minutes, until the chicken is very tender. During this time, check the food several times and, if necessary, add a little soup or hot water.

6. Finally, match the taste of the food with salt and pepper to taste and sprinkle with chopped green parsley. Hot food is served, the recommended garnishes would be mashed potatoes, pasta, rice and especially polenta (obviously, my preference goes to polenta).

I put the chicken or the well-washed and well-washed thighs in a large pan to brown on both sides in oil.
I added the chopped vegetables, salt, pepper, two or three sprigs of rosemary and I hardened until the vegetables softened. I poured the glass of wine and boiled until it evaporated.
Then I put the diced tomatoes with the juice from the box and boiled for another 5 minutes after which I added about 200 ml of water (or soup) and left over medium heat until the chicken boiled and the juice reduced.

I sprinkled freshly chopped parsley and the food was ready to serve.

If you want more vegetables you can add as I said above diced potatoes, mushrooms and a few olives. Delicious, good appetite!

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Pui Cacciatora (hunting chicken) - video recipe

Chicken Hunter (hunting chicken) it is a simple and delicious food from Italian cuisine. The Italian name is Hunter's chicken, if you arrive in Italy and see in the menu of restaurants this dish, you must order it.

Cacciatora chicken is an Italian peasant food. Umbria, Marche and Tuscany are the three regions where this dish is very popular. I learned to prepare Italian game chicken from a good friend from Tuscany, a perfect cook.

In the original recipe of pollo alla cacciatora few ingredients are used, chicken, passata tomato juice or cherry tomatoes in sauce and necessarily rosemary and garlic.

Vanatoresc style rabbit (Hunter's rabbit)

Today I will make you crave (I made it yesterday) with a rabbit recipe in hunting style or Coniglio alla cacciatora, as the Italians say. It is a simple recipe, not pretentious and even easy to prepare, with a rich sauce, full of flavors and flavors.

For the preparation you need the following ingredients: 300 g rabbit meat, cut into pieces of the right size 50 g flour 100 ml red wine, dry 1 onion, cut into four and then chopped julienne 4 cloves of garlic, finely chopped 300 g mix of wild mushrooms (I used frozen) 400 g diced tomatoes 1 stalk of celery, finely chopped 10-12 black olives, unsalted, pitted, cut into 4 1 small carrot, cut into slices 1 bell pepper, cut into thin strips 1 teaspoon paprika 1 teaspoon parsley 1 teaspoon oregano 6 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper.

Prepare rabbit for the hunter: Put in a bowl the flour, salt, black pepper, paprika and mix.

Then roll the pieces of meat in seasoned flour, shake off the excess flour and set aside on a plate.

Heat 6 tablespoons of oil in a wok, then put the pieces of meat. Brown the rabbit until it turns golden brown, then remove the meat in a bowl.

In the same oil in which you browned the meat, add the onion and garlic, which you cook a little, not more than 30 seconds because the oil is already well heated and you risk burning the onion.

Continue by adding the celery stalk, the carrot and the bell pepper to the pan, which you also sauté for approx. 30 seconds, then put the mushrooms in the pan (not thawed).
Stir and cook over medium heat until all the water left by the mushrooms evaporates (about 5-6 minutes).

When there is no liquid at all in the wok, add the tomato cubes, mix, let the sauce start to boil, then put the pieces of meat. Pour the wine, mix, cover with a lid and simmer on low heat for 30 minutes (until the meat is cooked).

After 30 minutes add the olives, parsley and oregano, stir and turn off the heat.

The hunting-style rabbit is ready to be served, so put it on plates and enjoy this delicious stew in the company of a polenta.