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Chicken and Chickpea Alla Cacciatora

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

In Italian, “alla cacciatora” translates to “hunter-style,” a rustic, brothy braise that usually includes onions, peppers, tomatoes and winter herbs. In our modern version with boneless, skinless chicken thighs, the addition of chickpeas lends extra protein, and kale brings a touch of color and texture to the mix.


  • 1 Pkg Bell & Evans boneless, skinless chicken thighs
  • 2 Cups Bell & Evans Chicken Bone Broth
  • Salt & pepper, to taste
  • 1 TB Olive oil
  • 1/3 lb Pancetta, diced
  • 1 Onion, diced
  • 2 Celery sticks, diced
  • 1 Red bell pepper, seeded and sliced lengthwise into 1/2-inch strips
  • 2 Cloves Garlic, crushed
  • 3 Sprigs Rosemary
  • 3/4 cup Dry white wine
  • 15 oz can Chickpeas, drained and rinsed
  • 2 Cups Tomato puree
  • 1/2 Bunch Kale, stems discarded, leaves torn


  1. Season chicken well with salt and pepper. Heat oil over medium-high heat in a deep skillet. Add chicken to skillet. Brown for 5 minutes, turn and cook another 5 minutes. Remove chicken from skillet and set aside.
  2. Reduce heat to medium, add pancetta and cook for 4 minutes, or until browned. Add onion, celery and bell pepper, and cook for 3 minutes. Stir in garlic and rosemary and cook 2 minutes longer.
  3. Add wine and simmer until reduced by half. Stir in chickpeas, tomato puree and stock and bring to a simmer. Return chicken to pan, cover and cook for 30 to 40 minutes, or until chicken is tender.
  4. Add kale and stir for 2 minutes, or until leaves are wilted. Serve hot in bowls with crusty bread, if desired.


  1. says:

    It was very good tasted so scrumptious

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